Jammie Dodger Cookies Recipe

A deliciously fruity and chocolatey white chocolate and raspberry Jammie Dodger biscuit cookie!

These cookies are thick and chewy with white chocolate chips, fresh raspberry pieces and yummy raspberry Jammie Dodger biscuit chunks. They're absolutely delicious and the sharp raspberries compliment the sweet biscuit and chocolate pieces perfectly!

This recipe makes six large cookies. They are best eaten within four days kept in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

80g white chocolate chips

80g fresh or frozen raspberries

4x Jammie Dodger biscuits - chopped into chunks

6x Jammie Dodger biscuits - for decoration

6 tsp raspberry jam

You will also need; a mixing bowl, baking tray, baking paper, spoon, knife

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Set aside six Jammie Dodgers for decoration, then cut up four Jammie Dodger biscuits into chunks

6. Add your Jammie Dodger chunks, white chocolate chips and raspberries into the bowl and knead the dough with your hands to combine everything

7. Scoop the dough into six even balls. Each dough ball should weigh around 120-130g

8. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out as they will spread a little

9. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

10. Bake the cookies for around 12 minutes at 180c until lightly golden

11. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

12. Once the cookies are baked, but while they are still hot, carefully spread a tsp of raspberry jam on to the top of each cookie then gently press in a Jammie Dodger biscuit to decorate

13. Leave the cookies on the tray to cool as they will be soft to touch while they are hot

14. Once cool, eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• I used frozen raspberries but fresh raspberries will work as well

• You could use any type of Jammie Dodger biscuit in these! They would also work really well with the strawberry flavoured Jammie Dodgers and strawberry pieces or the blackcurrant flavour!