Vegan Sourdough Jammy Dodgers
Don’t throw away your discarded sourdough starter, use it to make these delicious, buttery, vegan sourdough jammy dodgers!
Ingredients
- 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
Instructions
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Preheat oven to 180°c or 350°f
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In a mixer, beat butter and suger together till creamy.
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Then add the remainder of the ingredients (except for jam & icing sugar), and beat till evenly combined.
Dough will be soft, but not runny.
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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.
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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.
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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😛.
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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 🙊.
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Discarded dough can be kneaded together and rolled again.
Let dough firm up in freezer before cutting into again.
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Repeat until all dough have been used up.
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Bake cookies for 8 - 10 min or until golden brown.
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Let cookies cool on the tray for a few minutes, before transferring to a cooling rack.
To Assemble
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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.
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Repeat for all remaining cookies.
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They can be enjoyed immediately, or dust with some icing sugar on top, for added magic 😘
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Store in a air tight container and they will keep for 1 month
Recipe Notes
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*