Image of Fruit Syrup Jammie Dodgers

Fruit Syrup Jammie Dodgers

By SweetFreedomUK

Average rating: 5.0 • Rated by 4 users

Servings: -

Total time: 1 h 40 min

Preparation time: 10 min

Cooking time: 1 h 30 min

Cooking method: Baking

Difficulty: Beginner

Healthy Jammie Dodgers? Yes PLEASE!!!

Ingredients

cookies

120g almond flour
300g gluten-free oat flour⁠
80ml Sweet Freedom Fruit Syrup
120ml melted coconut oil⁠

jam

200g raspberries
3 tbsp Sweet Freedom Fruit Syrup⁠
1/2 tsb lemon juice
3 tbsp white chia seeds⁠

Steps

jam

1

To make the jam combine the raspberries, Fruit Syrup and the lemon juice in a small saucepan.

2

Bring the mixture to a medium-high heat and cook, stirring frequently, until the raspberries have broken down.

3

Remove from the heat and stir in the chia seeds.

4

Place the jam in the fridge for 1 hour to thicken.⁠

cookies

1

To make the cookie dough add the almond flour, gluten-free oat flour, Fruit Syrup and the coconut oil to a bowl. Mix with a wooden spoon.

2

Transfer the dough to a lightly floured surface and knead until uniform. ⁠

3

Divide the dough into two, cover each piece with plastic wrap and place in the fridge for at least 20 minutes.

4

Preheat the oven to 170° C and line two baking sheets with parchment paper⁠.

5

Remove the dough from the fridge and work one piece of dough at a time by rolling the dough to 1/4 inch thick between two sheets of parchment paper.

6

⁠Using a cookie cutter, cut an equal amount of cookies with a shape you desire, such as a heart, star or triangle. Set half aside for the bottom of the cookie.

7

With the other half, cut out the middle, again with your chosen shape. This will be the top of cookie.

8

Transfer all the cookies to the lined baking sheet and refrigerate for at least 15 minutes.

9

Remove the cookies from the fridge and bake in the oven for 8-12 minutes, until very slightly browned.

10

Transfer to a cookie sheet and cool completely. ⁠

11

Add 1 tsp of raspberry jam to the bottom cookie. Gently sandwich the tops and bottoms together, then repeat with the rest of the cookies.

12

Store in an airtight container at a cool room temperature for up to 24 hours, or in the refrigerator for several days.⁠

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