Vegan Jammy Dodgers and Biscoff Dodgers

We are biscuit fiends in our house, Skye especially, if I left her to her own devices she would happily survive on a biscuit only diet I think.

The range of vegan friendly biscuits is astonishing, we really are spoilt for choice. Our favourites are choc chip hobnobs, bourbons, Oreos and the cheapo chocolate orange creams from Home Bargains too.

The one biscuit we have missed over the last few years is the mighty Jammy Dodger. They are a thing of beauty indeed but with their unnecessary addition of dairy they’ve been a big fat no from us. I thought it was about time I recreated them in vegan form.

I had a jar of Lotus Biscoff spread sitting looking at me too so thought I’d do half and half with this batch, who doesn’t like Biscoff? Nobody!


Makes 10 biscuits (plus a few scotty dogs)

I tested out my new cutter with the left overs……

300g dairy free spread

1 tsp vanilla

150g caster sugar

450g plain flour – sifted

10 tsp biscoff spread

10 tsp jam – any flavour you fancy

Cookie cutters – I used a larger round one then a small heart cutter.


Cream together the butter, vanilla and sugar till smooth and pale.

Stir in the flour and work together to form a dough ball, get you hands dirty!

Chill the dough in the fridge for 30 minutes to firm up.

Preheat your oven to 160°c

On a floured surface roll out the dough to approximately 1/2cm in thickness.

Cut out your biscuits. I cut 20 rounds from this amount of dough. Use your heart shaped smaller cutter to cut out a shape in the middle of half of your biscuits. These will form the top of your dodgers.

Pop them on a baking tray lined with grease proof paper, sprinkle a tiny bit of sugar over and bake in a pre heated oven on 160°c for 18-25 minutes. Be sure to turn half way for an even bake.

Keep a check on them, the timings vary as you need to feel when the biscuits feel firm and have gone slightly golden.

Don’t forget to bake the cut out hearts too! Waste nothing…..especially biscuits.

Allow to cool completely.

Spread a small tsp of your chosen filling (I did half jam, half biscoff) onto the centre of the ten full round biscuits. Spread out making sure to stop well before the edge to avoid the filling splurging out when you press the top down.

Place the top biscuit (with the heart cut out) on top and gently press down.


Don’t get distracted messing with your camera to photograph the biscuits… risk an ambush.

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Much love and thanks for reading.



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