Don’t throw away your discarded sourdough starter, use it to make these delicious, buttery, vegan sourdough jammy dodgers!
And with only seven days till Christmas, what better time to get baking, and put those discarded starter to good use.
Soft and Buttery
It’s The Most Wonderful Time Of The Year!
Christmas!
I have been working like a mad woman, trying to get the Christmas shopping finished, edible gifts baked, and the finishing touches for work 😩.
With sourdough bread on my list of edible gifts, I’ve had to feed Caroline, (that’s my sourdough starter by the way), twice a day, to get her nice, and bubbly.
I didn’t want to waste all this lovely starter, so of course I put it into one of my favourite cookies to bake, and it worked a treat🙌🏻.
I started with a simple sugar cookie recipe, modified it, using part sourdough starter, and added a generous helping of heavenly raspberry jam, and they turned out to be, Mmmmm heavenly jammy dodgers 😋.
And they’re vegan 🙌🏻🙌🏻🙌🏻.
That’s egg and dairy free!
I’ve also used a soy based milk, so these vegan sourdough jammy dodgers are nut free too!
Perfect edible gifts for those with food allergies.
Complicated?
This vegan sourdough jammy dodger recipe is relatively easy.
It’s just your typical basic sugar cookie using part sourdough starter, and vegan butter.
However being sourdough, the dough can get a little hard to work with because it’s so soft.
So to overcome this, I had to let it sit in the freezer for 30 min, or so, until the dough firms up to make for easy cutting.
Aside from the long waiting time, it’s REALLY easy.
And The Taste?
Delicious! According to my lot! And some little helpers taste testers of mine.
The vegan sourdough jammy dodgers, are pleasantly sweet, without going overboard. There’s a slight tinge of tartness from the sourdough, however tartness may vary, depending on how ripe your starter is.
If you love your sourdough, and cookies 🤤🤤 🤤, you’ll love this vegan sourdough jammy dodger recipe, and It’s definitely worth the wait for the dough to set.
Plus, now you got yourself another great idea to save those sourdough starter.
Oh and did I mention you can freeze them too!
You Can Freeze The Dough Too
Thats right, like any cookie dough, you can freeze the cut dough and bake the cookies when you’re ready!
No need to thaw, just place them in the oven to bake 👌🏻.
Don’t have a sourdough starter?
Don’t worry, I’ve got you covered.
You can make your own using these simple steps here 👇🏻
https://winkyfarm.com/2018/12/05/make-your-own-sourdough-starter-from-scratch/
Hope you get a chance to make these yummy cookies, and if you do, don’t forget to leave me a comment below or tag me on instagram.
Follow me on 👇🏻, where you can get a sneak peak of the goodies I’ve been up to 😉.
https://www.instagram.com/winkyfarm/?hl=en
Enjoy!
Di x
Vegan Sourdough Jammy Dodgers
Don’t throw away your discarded sourdough starter, use it to make these delicious, buttery, vegan sourdough jammy dodgers!
- 1/2 cup caster sugar
- 200 grams vegan butter
- 250 grams sourdough starter (roughly)
- 1 1/2 cup plain flour (all purpose) (sifted)
- 1/2 tsp baking powder (sifted)
- 1 tbsp tapioca flour (sifted)
- 2 tbsp soy milk
- 1 tsp vanilla essence
Other
- 1/2 cup raspberry jam
- 1/8 cup icing sugar (optional)
Preheat oven to 180°c or 350°f
In a mixer, beat butter and suger together till creamy.
Then add the remainder of the ingredients (except for jam & icing sugar), and beat till evenly combined.
Dough will be soft, but not runny.
Pour dough onto a large piece of baking paper.
You will be rolling your dough on this paper, so cut enough to cover the dough.
Place another baking paper on top of the dough, and roll your dough evenly flat.
Dough will rise slightly so do not roll dough too thick.
Note: It may help to seperate the dough into two batches, so it's easier to store in the fridge or freezer.
Once you have rolled the dough to it's desired thickness, place dough into freezer to firm up.
You can place in fridge, but it takes longer , so I put it in the freezer for roughly 30 min😛.
Once dough has firmed up, cut dough with a cookie cutter as desired, and place cut cookie on a lined baking tray.
Note: Be sure to cut a top and a bottom for each cookie, you don't want to be missing a top or bottom 🙊.
Discarded dough can be kneaded together and rolled again.
Let dough firm up in freezer before cutting into again.
Repeat until all dough have been used up.
Bake cookies for 8 – 10 min or until golden brown.
Let cookies cool on the tray for a few minutes, before transferring to a cooling rack.
To Assemble
To assemble, take one bottom piece of cookie and spread roughy one teaspoon of raspberry jam ontop, then place a top piece of cookie to make a jammy dodger.
Repeat for all remaining cookies.
They can be enjoyed immediately, or dust with some icing sugar on top, for added magic 😘
Store in a air tight container and they will keep for 1 month
Sourdough, is a little hard to work with, so the finished dough will be soft to work with. But don’t worry, we will be leaving it in the freezer to firm up before cutting.
I put the dough in the freezer because it’s quicker than the fridge. Firming time may vary depending on your freezer and temperature.
It’s important to place your dough between two baking paper, otherwise dough will stick to everything!
Note: It may help to seperate the dough into two batches, so it’s easier to store in the fridge or freezer.
Note: Be sure to cut a top and a bottom for each cookie, you don’t want to be missing a top or bottom 🙊.
This recipe makes roughly 12 x 8cm cookies, that’s 12 tops & 12 bottoms. Qty may vary depending on the size ✌🏻.
Discarded dough can be kneaded together and rolled again.
Let dough firm up in freezer before cutting.
They can be enjoyed immediately, or dust with some icing sugar, or melted chocolate on top, for added magic 😘
Pre cut dough can be stored in the freezer for up to 3 months.
No need to thaw, simply bake cookies frozen. Extra time may be needed to cook cookies throughly.
*Nutrition information is approximate and is meant as a guide only*