Paleo Jammie Dodgers
PALEO JAMMIE DODGERS! Recreate this authentic British cookie without the grains, refined sugar, or junk!
Ooh, the Jammie Dodger. I am so excited to bring this one to the blog, even though the majority of you probably won't have a clue what this recipe is. I can positively say that I have eaten an entire package of these in a day at some point in my childhood. Despite being #TeamChocolate all the way, I can't turn down a jam filled, shortbread biscuit with a cup of tea.
As it's nearly Valentine's Day, I thought this would be the perfect time to re-create the Jammie Dodger, Paleo style. These little biscuits, or cookies as you call them in the U.S., have a tiny heart shaped window at the front, with bright red homemade jam oozing out. These would make such a cute gift for your love! Just wrap them up in a little tin with tissue paper and tie a big red bow round the outside.
THE DEETS ON THESE JAMMIE DODGER COOKIES
- For those who don't know, it's effectively just a shortbread cookie sandwich with a generous layer of easy homemade strawberry jam in the middle.
- If you are looking for an authentic recreation, use a 6-8cm circle cutter with small ridges. If you don't really care, use any old circle shape (it can even be the top of a ramekin) or just mold them with your hands.
- Feel free to use any flavor jam and have some fun with this. You can make your own with any fruit really, or if you have a store-bought favorite that will work too.
- Make sure you use CREAMY nut butter, you don't want lumpy cookies.
I think that's about it! Enjoy these Jammie Dodgers at your next tea time, as an after school snack, or a little yummy dessert cookie post-dinner.
Paleo Jammie Dodgers
(Makes 8 cookies)
for the cookies:
3 heaped tablespoons creamy nut butter (I used cashew)
1/4 cup coconut oil, melted and cooled
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1 cup fine blanched almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
for the jam:
1 lb fresh strawberries
2 teaspoons lemon juice
1/3 cup raw honey
1) Start by making the jam. In a small saucepan over a medium high heat, warm strawberries and lemon juice for 15 minutes.
2) Add honey, stir, and reduce to low heat. Cook for an additional 10 minutes.
3) Take jam off the heat and let cool (it will thicken!). Set aside in the refrigerator.
4) In a medium bowl or food processor, mix all of the cookie ingredients together until a dough forms. It will be sticky!
5) Transfer dough into the fridge for 20-30 minutes until firm.
6) Preheat oven to 350F and line a baking sheet with unbleached parchment paper.
7) Remove dough from the fridge and roll it out between two sheets of parchment paper to about ⅛ of an inch thick.
8) Cut out cookies using a circle cutter and place on a parchment lined baking sheet. Cut mini hearts (or whatever shape you like) out of the centers of half of the cookies.
9) Bake cookies for 10 minutes until just starting to brown.
10) Remove from the oven and spoon and spread 1 rounded teaspoon of your homemade jam onto the cookies with no cut out. Carefully add the remaining cookies onto the jam to create "sandwiches" and press down.
11) Add back to the oven for 5-7 minutes.
12) Remove from the oven, cool, and enjoy! These last a week or so. You can also batch make them and keep in the freezer until you are ready to enjoy more!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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