The ever popular Jammie Dodger…shortbread biscuits sandwiched together with raspberry jam. Everyone seems to love a Jammie dodger including myself, and my Jammie dodger recipes are always popular.
I found out this week that Jammie dodgers have now been made vegan due to a change in the recipe. Milk protein is no longer excluded making them vegan friendly. So I thought it would be rude to not include this classic and popular biscuit in a vegan recipe.
These vegan cookie bars are full of Jammie dodger favours but note, they’re are a lot softer than normal cookie bars due to the lack of eggs and the fact vegan butter is soft. They still taste lush though, plus if you don’t want to bake them you can just combine all the ingredients, chill and eat as a cookie dough (just make sure the flour is heat treated first to kill off any bacteria by heating it in the microwave for 1-2 mins on high, making sure you mix it half way through)
Ingredients – serves 9
120g vegan butter
100g light brown sugar
50g granulated sugar
1 tsp vanilla extract
60ml unsweetened almond milk or any other non dairy milk
200g plain flour
1/4 tsp salt
1 tsp bicarbonate of soda
50g frozen or fresh raspberries
9 large Jammie dodgers
12 mini Jammie dodgers
1. Preheat your oven to gas mark 4/180c electric/160c fan and grease and line either a 8×8 inch square tin or 9×9 inch square tin with greaseproof paper.
2. In a bowl, beat together the butter, sugar and vanilla until everything is smooth, creamy and combined.
3. Add the milk and stir everything until the milk is well incorporated.
4. Place the flour, cornflour, salt and bicarbonate of soda into a bowl and mix everything together. Then put the mini Jammie dodgers in a freezer bag and use a rolling pin to crush up the biscuits into small pieces.
5. Add the broken up Jammie dodger pieces to the dry ingredients along with the raspberries and gently mix everything together.
6. Add the dry ingredients to the mixer bowl with the wet ingredients and gently mix all the ingredients together until a soft dough is formed.
7. You can either chill this mixture for 30 minutes to an 1 hr and then serve as cookie dough (please make sure you heat treat them flour first though – see my notes at the top of the page) or transfer the dough to the lined tin and press down with a spatula or your fingers until it’s evenly spread in the tin.
8. Add the 9 Jammie dodgers to the top of the dough and gently press down.
9. Bake in the oven for around 25-30 minutes until the cookie bars look set and are golden on top.
10. Leave to cool in the tin completely before cutting into 9 squares and serving. The cookie bars will be slightly softer than normal cookie bars and you can chill them in the fridge before serving to firm up if you prefer.