Today I’m going to share with you my Gluten Free & Dairy Free Jammy Dodger Recipe – this recipe is also free from eggs and so is suitable for vegans.
I found gluten free biscuits a little tricky at first, but I’ve discovered over the course of many biscuit based experiments that success comes down to two things:
1. What type of flour(s) you use.
2. How you bind your ingredients.
I’ve found that good gluten free biscuits require a mix of different flours. I usually start with gluten free self raising flour as my base, then add other types of flour depending what kind of texture I want the finished bake to have. For biscuits, I wouldn’t recommend using self raising flour alone, as the biscuits will rise too much and be more cake like. Gluten free self raising flour is a useful base though, as it usually has added raising and binding agents, like Xanthan gum which helps to bind the ingredients together. To the self raising flour I like to add cornflour, which also helps bind the ingredients together, and ground almonds to add some bulk – although I don’t like to add too much, as this could cause the biscuits to crumble.
In most of my cookie recipes I usually add an egg yolk to help bind the ingredients together – without an egg, I usually find that the dough is too crumbly and too difficult to handle. This time I decided to experiment with golden syrup, which in my opinion did the job just as well as an egg yolk – great news for vegans!
Jammy Dodgers – Gluten Free/Dairy Free/Egg Free/Vegan
Makes approximately 18 cookies
For the biscuits:
250g gluten free self raising flour
40g ground almonds
100g caster sugar
150g dairy free spread
2 tbsp golden syrup
2 tsp vanilla extract
For the filling:
200g strawberry or seedless raspberry jam
1 tbsp cold water
Icing sugar for dusting
1. In a large bowl, stir together the gluten free self raising flour, cornflour, ground almonds and sugar.
2. Rub the dairy free spread into the flour mixture until it starts to form a bread crumb like texture. Add the vanilla extract and golden syrup then start to bring the mixture together with your hands until it forms a dough – don’t worry if the dough seems quite soft at this point.
3. Wrap the dough in cling film then leave it to chill in a refrigerator for at least 30 minutes.
4. Whilst the dough chills, preheat the oven to 170 degrees C/gas mark 3 and line two large baking trays with baking parchment.
5. Roll out the dough onto a floured surface. Using a 6cm crimped scone or pastry cutter, stamp out 36 cookies – transfer the cookies to the baking trays using a palate knife or splatula.
6. Once the cookies are on the tray, cut holes in the centre of half the biscuits using small cookie cutters in any shape you fancy – I used a tiny flower cutters and a piping nozzle to cut out circles.
7. Bake the cookies for approximately 10 to 12 minutes or until golden brown – don’t worry if the cookies are a little soft, they will firm up when they cool down.
8. Leave the cookies to cool and firm up on the baking tray for a few minutes, then transfer them to a wire rack to finish cooling.
9. In a small bowl mix together strawberry jam (or the jam of you choice) with some cold water to make it more spreadable.
10. Lightly dust the cookies with the hole in the centre with icing sugar.
11. Spread the jam over the base of the cookies without the holes, then sandwich them together the remaining cookies, so that the jam peeks through!