I know so many people will identify with my school-day memories of opening my lunch box and finding a jammy dodger inside. These are great to have in the biscuit tin if someone pops in unexpectedly, as they probably won’t have had one in years. But little will they know how all the ingredients are natural and wholesome.
Ingredients
Dry lngredients:
150g (1cups) ground almonds
260g (2 cups) buckwheat flour
1tsp baking powder
1/2 tsp ground ginger
1tsp ground cinnamon
a pinch of pink Himalayan salt or sea salt
Wet Ingredients:
125ml (1/2 cup) coconut oil, melted
125ml (1/2 cup) maple syrup
1tsp organic vanilla extract
1tsp vanilla powder
60ml (1/2 cup) strawberry chia jam
METHOD
Preheat the oven to 170°C/325°F/gas 3 and line two large baking sheets with greaseproof paper.
In a large mixing bowl mix together the dry ingredients with a pinch of salt.
Combine the wet ingredients and pour into the dry ingredients and mix until a dough forms. If the mixture is a little wet, place in the fridge to chill and firm up.
Flour a clean surface and roll the dough out to 5mm thick. Use a 4cm circular cookie cutter or a glass to cut 50 circles out of the dough, re-rolling as needed.
Use a small heart-shaped cookie cutter to cut out small hearts in the centre of 25 of the pastry circles,then carefully place all of them on the lined baking sheets (use a spatula or palette knife to do this to stop them breaking).
Bake in the hot oven for 10-12 minutes or until lightly golden. Allow to cool before adding teaspoon of jam to the centre of each plain biscuit and topping with the cut out heart biscuits.
