You know how it is, especially being British, some days you just want a biscuit with your tea. But having a gluten/dairy allergy can make that pretty difficult, so I wanted to re-create my favourite biscuit: ‘the Jammie Dodger.’
Although Jammie Dodgers are usually strawberry jam, in aid of it being blackberry season I decided to use blackberry chia seed jam instead.
These little beauties came out so much better than anticipated, especially as shortbread can be a difficult dough to work with. But I’m really pleased with the results and they taste amazing! If your a biscuit lover liked you need to give these a go!
- 2 1/4 cups of gluten free flour blend
- 1/2 cup of coconut oil
- 1/2 small banana
- 1/4 tsp of vanilla extract
- pinch of sea salt
- 1/3 of agave
- blackberry chia seed jam – recipe available here
- Pre heat the oven to 180 degrees.
- In a food processor, blend the coconut oil, banana and agave until creamy.
- Transfer this mixture to a mixing bowl, add in the vanilla extract, pinch of salt and sieve the gluten free flour. Then mix together with a wooden spoon.
- The mixture should be dry not sticky, but if too dry add some more agave.
- Now for the fun part, use your hands and combine together to form a dough. Kneed the dough for a minute in the mixing bowl.
- Spread a sheet of baking paper on a flat surface, place the dough on the baking paper then place another sheet of baking paper over the top. Use a rolling pin to roll the dough about an inch thick.
- Use a cookie cutter to cut out circles, then use a smaller cutter to cut the middle of one of the biscuits.
- Place the biscuit with the hole on top of the biscuit without a hole and fill with your jam. Repeat this until you have used all of the dough.
- Place on a baking tray and in the oven for 15 minutes
- Take the biscuits out and leave to rest on a cooling rack to harden the biscuits.
- Makes about 8 large biscuits.
- Enjoy as a perfect afternoon snack.