Decadent Chocolate Dodger Biscuits with Jimjams Spreads 🍫
Ingredients
- 80g plain flour (gluten-free if needed)
- 30g ground almonds
- 1/2 tsp baking powder
- 25g golden caster sugar
- 50g JimJams Dark Chocolate Hazelnut Spread + extra for the biscuit filling
- 20g vegan butter, softened
- 15ml/1 tbsp plant-based milk
- 1/2 tsp vanilla extract
Preparation
Line a large baking tray with baking paper. Pre-heat the oven to 180°C/160°C fan.
In a mixing bowl, combine the plain flour, ground almonds, baking powder, and golden caster sugar.
In a separate bowl, mix the softened vegan butter, plant-based milk, JimJams Dark Chocolate Hazelnut Spread, and vanilla extract until well combined.
Add the wet mixture to the dry ingredients and mix until a ball of biscuit dough forms.
Lightly dust a work surface with flour and roll out the biscuit dough to a thickness of 5mm using a rolling pin.
Use a 5cm round cutter to create biscuit shapes and place them on the baking tray. Roll out the remaining dough and cut out 20 rounds. Remove a center circle from 10 of the rounds to create biscuit tops.
Bake the biscuits in the pre-heated oven for 12 minutes or until lightly golden.
Once baked, transfer the biscuits to a wire rack to cool completely.
Once cooled, spread JimJams Dark Chocolate Hazelnut Spread onto the bottom half of the biscuits. Place the biscuit tops on to form sandwich biscuits.
Enjoy your Chocolate Dodger Biscuits! Store any leftovers in an airtight container for up to 3 days.