Vegan jammy dodgers

Vegan jammy dodgers

Total: 3 hr 8 min. | Active: 1 hr 30 min.
vegan, lactose-free
Nutritional value / piece: 171 kcal
, Fat: 9 g
, Carbohydrate: 19 g
, Protein: 2 g
Every year, I look forward to the annual Christmas cookie baking day and even if I now enjoy creating new biscuits, classics such as jammy dodgers are essential. For the vegan option, substitute margarine for butter and use oat milk instead of milk. For the filling I have two different choices: one classic with raspberry jam and the other more unusual one using apple, ginger and turmeric.

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apple, ginger and turmeric filling

3 apples, peeled, cored, diced
60 g agave syrup
1 tsp turmeric, freshly grated (or 1/2 tsp turmeric powder)
1 tsp ginger, freshly grated
¼ tsp agar-agar (morga)

Dough

200 g margarine, soft
100 g icing sugar
2 pinch bourbon vanilla powder
300 g light spelt flour
2 tbsp oat drink

To fill

a little icing sugar
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How it's done

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Apple, ginger and turmeric filling

Bring the apples, agave syrup, ginger and turmeric to the boil in a pan. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Puree the mixture with a hand blender. Mix the agar-agar with 1 tbsp of cold water, add to the pan, bring to the boil, boil for approx. 2 mins., transfer to a jar, leave to cool.

Dough

Place the margarine in a bowl, add the sugar and vanilla, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour and oat milk. Place the dough in a plastic bag, press down flat, refrigerate for approx. 1 hr.

To shape

On a lightly floured surface, roll out the dough in batches to approx. 5 mm thick (each time chilling the remainder of the dough). Cut out the hearts or chosen shapes, place on two trays lined with baking paper. Cut little shapes out of half of the biscuits, chill for approx. 30 mins.

To bake

Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

To fill

Spread the apple and turmeric filling over the biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the jam.

Good to know
Tip: Raspberry jam can be used as an alternative to the apple and turmeric filling.
Tip: Ideally, the apple and turmeric filling should be prepared the day before. Whatever is left over can be used as a spread on bread or added to porridge or muesli.

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