These jammie dodgers are ooey, gooey and oh so satisfying!
Ingredients for 30 biscuits
- 300g plain, gluten-free flour
- 200g salted butter
- 5 tbsp stevia
- 75g seedless raspberry jam
Method
- Mix the ingredients except for the jam until you have a firm dough
- Let the dough cool for 30 minutes whilst you turn your oven to 175°C
- On a floured surface, roll the dough out to 0.5cm and use biscuit cutters to make perfect little biscuits
- Transfer to an oven rack covered in non-stick baking paper and bake for 10 minutes
- Spoon some jam on half of the biscuits and sandwich them together
The Anglo Nordic Kitchen 