It goes with out saying that Jammy Dodgers are one of the Nation’s favourites for when it comes to afternoon tea… There’s just something about that super sweet centre that oozes with nostalgic flavours; particularly when dunked in to a hot brew. That’s why I have gone ahead and created my own refined sugar free version that are not only just as tasty, but really easy and fun to whip up! Try making a batch to keep at hand in the biscuit cupboard, ready to share with friends over a girly catch up or to take with you to beat the afternoon slump as you’re out and about. Hope you love them as much as I do and be sure to tag me in your recreations on Instagram #madeleineshaw #gettheglow!
For the biscuits:
200g of spelt flour
½ tsp baking powder
1 pinch of cinnamon
A pinch of sea salt
80g of butter or coconut oil
80ml of maple syrup
1 tsp of vanilla extract
For the chia jam:
100g of raspberries
3 tbsp. of honey or maple syrup
3 tbsp. of chia seeds
Place the flour, baking powder, cinnamon and a pinch of salt in your food processor and blend together, then add the butter/coconut oil mix together until it binds together then slowly add in maple syrup and vanilla. Roll into a bowl and chill in the fridge for an hour.
Blend the chia jam ingredients together.
Preheat the oven to 170°C.
Flour a clean surface, roll out the cookie dough and using a cookie cutter cut into the dough, cut 18 shapes out and with half of them cut small heart shapes into the middle.
Bake in the oven for 10 minutes then leave to cool, take one cookie with nothing cut out and fill with the jam then top with the one with the cut to heart on top. Repeat with the rest of the mixture.