A sugar free version of a classic Jammie Dodger, these cookies are sweet, buttery and crumbly.
- 2 cups (300g) plain flour (light spelt or light rye works here, too)
- 1 tbsp cornflour (cornstarch)
- 1/2 cup (100g) xylitol (you could use 1/4 cup (50g) Natvia here if you are not a xylitol fan, or use 1/4 cup (50g) of a white sugar-stevia blend to make them low in sugar if you prefer)
- 2 tbsp rice syrup, optional*
- 1 medium egg, beaten
- 4 heaped tbsp (90g) unsalted butter, softened
- 1 tsp sugar free vanilla extract
- 1 and 1/2 cups (150g) frozen raspberries (or strawberries)
- 2-4 tbsp xylitol, to taste (or use a few drops liquid stevia or 1-2 tbsp of a sugar-stevia blend to be low sugar, not sugar free)
- 1 tbsp cornflour (cornstarch)
- 1-2 tbsp water
-
First, make the jam: Place the raspberries and xylitol in a pan and mash slightly with a fork, then place over medium heat. Mix the cornflour (cornstarch) and water to a paste in a separate bowl, mash the raspberries slightly, then pour the cornflour paste into the pan and whisk into the raspberries.
-
Bring to the boil, then simmer gently for 2-5 mins, checking regularly and mixing to ensure the jam doesn't catch. Once the jam starts to turn a deeper colour and becomes a smooth consistency without lumps, remove from the heat and pour into a ramekin. Allow to cool, then place in the fridge for at least an hour, preferably overnight.
-
To make the biscuits: Preheat the oven to 180C/350F/gas 4. Mix all the ingredients together in a bowl or food processor until it forms a dough (this should just be coming together, and smooth enough to work with but not sticky). If the dough looks too dry, add a splash of milk until it *just* comes together (if it's looking sticky, add in a little extra flour but try to work the dough as little as possible).
-
If the dough feels a little warm or sticky, wrap in cling film and rest in the fridge for 15 mins (this is optional, but helpful!).
-
Roll out the dough and cut circular shapes with a cookie cutter, then cut smaller circles in the centre of half of the biscuits (I didn't have a cutter small enough for this so I used a circular icing nozzle which worked perfectly - another option is to get a skewer and wiggle it around in the centre to create a small circle).
-
Bake in the preheated oven for 15-20 mins, or until firm and ever so slightly golden (please remember that biscuits made without sugar will not go as golden as those made with sugar or a sugar-stevia blend).
-
Allow the biscuits to cool completely, then spread each base with jam and top with one of the "donut-like" biscuits with holes in.
*adding rice syrup does add a little free sugar to the biscuits (about 1/4-1/2 teaspoon per biscuit), but is not necessary so feel free to leave it out. I include it for those who want a slightly more golden, crunchier biscuit.
If using a sugar-stevia blend rather than sugar free sweetener like xylitol or Natvia, your cookies will still be low in sugar, containing around 1/2 teaspoon free sugar per biscuit as opposed to the traditional version which contains 1-2 tsp per cookie.