Saturday, 1 March 2014

Jammie Dodgers...

Lately I'm getting lots of requests to recreate all sorts of savoury meals, cakes and cookies without grains and refined sugars.. I'm always happy to oblige, so if you have any special requests let me know on the Facebook page...

Today's recipe is for my health-ified Jammie Dodgers....They're pretty awesome, jam packed with flavour and full of ingredients which won't undo all your hard work.

These cookies use the same base cookie dough recipe as these Chocolate Heart Cookies.

For the jam filling:
  • 150g frozen raspberries
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp Irish honey (if you would prefer a sweeter filling)

Place the frozen berries, vanilla and lemon juice in a saucepan. 

Bring to a rolling boil for 2-3 minutes, lower the heat and allow to simmer and thicken for up to 10 minutes. You will know the 'jam' is ready when it is thick and syrup-like. 

Stir in honey (if desired), set aside to cool. 

For the cookies:

Prepare the cookie dough as per instruction in the above link.

Preheat oven to 160d (fan oven).

Once the dough is chilled, roll out on baking parchment. 

Using a cookie cutter (I used small flower shaped cutters for this), cut out 24 cookies. 

Take a smaller cookie cutter, remove the centre of 12 of the cookies to create the top for the biscuits. 

Place shapes on baking tray & bake for approx 10 minutes (until firm & pale golden). 

Allow to cool on a wire rack. 

To assemble the cookies:

Sandwich the cookies together with some of the cooled filling. 

Everyone will love these cookies & they're a great way to get children into the kitchen to help.... they'll love learning about baking :) 

No comments:

Post a Comment