Vegan Jammy Dodgers
Photography by Andrew Hayes-Watkins
The ultimate comfort bakes
Hairy Bikers Si King and Dave Myers are known for their wholehearted love of good food and their twists on traditional favourites. So, what better than to have a little slice of nostalgia with their most comforting and delicious bakes? The boys have even brought jammy dodgers and bread and butter pudding bang up to date with gluten free and vegan options. So why not set some time aside for a trip down memory lane?
The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers is published by Seven Dials in hardback at £22, photography by Andrew Hayes-Watkins
Vegan Jammy Dodgers
“Follow the method carefully to get the dough just right! You’ll thank us if you do.”
- 175g plain flour, plus extra for dusting
- 50g icing sugar
- Zest of an orange
- Pinch of salt
- 100g non-dairy spread, well chilled
- 2 tbsp aquafaba
- 3-4 tbsp jam
- Mix the flour and icing sugar with the orange zest and salt in a bowl.
- Rub in the spread until the mixture resembles coarse breadcrumbs.
- Add the aquafaba and combine until you have a smooth, soft dough.
- Divide the dough into four pieces and knead lightly to make sure each one is smooth and crack free. Wrap in cling film and freeze for 15 minutes.
- Preheat the oven to 160°C/ Fan 140°C/Gas 3 and line 2-3 baking trays.
- Remove a piece of dough from the freezer. Dust your work surface, rolling pin and Vegan Jammy Dodgers the top of the dough with flour and roll out to thinness of 3mm.
- Use a 6cm cookie cutter to cut out rounds and place on baking trays. Use smaller cutter to remove centre of half the biscuits. Set aside offcuts.
- Repeat with the other 3 pieces of dough, kneading gently before rolling.
- Knead together offcuts and chill again before rolling out and cutting as before.
- Bake for 10–12 minutes – in this time they won’t take on much colour on the top. Remove from the oven and leave to cool and crisp up for a few minutes.
- While still warm, spread about half a teaspoon of jam on the biscuits without the holes.
- Top with the biscuits with the centres missing.
- Leave to set.
COOK’S TIP: Keep the dough chilled until you are ready to use it. Cutting it into four pieces ensures that the dough is at its best.