These Valentine’s Jammie Biscuits are easy to make and look very cute indeed! Buttery vegan shortbread-style biscuits sandwich a layer of tangy raspberry jam. With a sweet heart shape cut out in the top biscuit, they make the perfect gift for that special someone.
Jammie Dodgers were one of your girl’s favourite biscuits growing up and with Valentine’s Day coming up, I thought now would be the perfect time to re-create this classic into a homemade version.
They’re incredibly easy to make and require 6 simple ingredients. They take just 20 minutes to make and 12 minutes to bake plus chilling time.
What you’ll need to make these Valentine’s Biscuits
These vegan Valentine’s Biscuits need just 6 simple ingredients:
Refrigerated items: Vegan margarine (the spreadable kind)
Pantry items: Caster sugar, vanilla extract, plain flour and icing sugar
Other ingredients: For the filling you’ll need some seedless raspberry jam but you can substitute this for a jam flavour of your choice as long as it’s not got any chunky bits – strawberry and cherry sound equally as good!
Tips for making these Valentine’s Biscuits
The first step is to beat the margarine, sugar and vanilla until creamy and then add the flour. Once you bring the dough together into a ball you’ll need to assess the texture – if it has come together into a smooth ball then that’s perfect, if it’s still a bit dry and crumbly add 1/2 tsp dairy free milk. If it’s sticky, add a tsp more flour.
You then need to chill the dough, roll it out, cut out your biscuit shapes and then chill again. Chilling the dough is very important so don’t skip these two steps!
When baking the biscuits you want to aim for a creamy shortbread colour rather than golden, this should take around 12 minutes.
More delicious sweet treats to try
I hope you LOVE these vegan Valentine’s Biscuits! If you try them be sure to leave a comment and rating below and tag @aveganvisit on social media – I love to see your re-creations! Enjoy 🙂 x
The Video Recipe:
The Valentine’s Jammie Biscuits Recipe:
Valentine's Jammie Biscuits
- 100 g vegan margarine (the spreadable kind (not block butter))
- 60 g caster sugar
- ½ tsp vanilla extract
- 140-150 g plain flour (we used 145g)
- 8 tsp seedless raspberry jam
- 1 tsp icing sugar (5g)
- Beat the margarine, caster sugar and vanilla extract together in a bowl until light and creamy.100 g vegan margarine, 60 g caster sugar, 1/2 tsp vanilla extract
- Add 140g of the flour to the bowl with the margarine, a little at a time, and mix together until combined.140-150 g plain flour
- Knead the dough briefly to ensure it comes together into a smooth ball.
- If the dough is too dry and doesn’t come together, add 1/2 tsp of dairy free milk (or water) and try again. If the dough is too wet and sticks to your fingers when you try to bring it together, add a teaspoon (5g) more flour, briefly knead it in and then try again.
- Flatten the ball of dough slightly, cover it with a re-usable wrap or cling film and place it in the fridge for 30 minutes to chill.
- Line 2 baking trays with non-stick baking paper.
- Roll the chilled dough out on a lightly floured surface to 3mm thick. Cut out 16 x 6cm circles to form the lids and bases of your biscuits. Place 8 circles on one tray and 8 on the other.
- Using a knife or cutter, cut out heart shaped holes from the centre of 8 of the dough circles to form the lids. Leave the other 8 circles whole. Please see the recipe video for a demonstration.
- Refrigerate both trays of uncooked biscuits for a further 30 minutes. There is no need to cover the trays.
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4).
- Bake both trays of biscuits for 12 minutes until the biscuits are just starting to lightly colour. You want them to be a light creamy shortbread colour rather than golden.
- Cool the biscuits on the trays for a few minutes and then transfer them to a cooling rack.
- Once they are cool, place 3/4 - 1 tsp of jam on each of the biscuit bases (the circles that don’t have a heart shape cut out).8 tsp seedless raspberry jam
- Place the lids (the biscuits with the heart cut out) on a board or plate and dust them lightly with icing sugar.1 tsp icing sugar
- Place the lids on top of the bases to sandwich in the jam.