Valentine's Jammie Biscuits
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.
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Serves: 8 biscuits
Calories: 187kcal
Ingredients
- 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)
Instructions
- 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.
Video
Notes
Recipe inspired by: UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 83mg | Fiber: 1g | Sugar: 11g | Net Carbohydrates: 25g
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