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Jam biscuite

Course Dessert
Servings 50 biscuits

Ingredients
  

  • 2 tbsp plain yoghurt plantbased
  • 100 g syrup or honey
  • 75 g vegan butter
  • 2 tsp baking powder
  • 250 g flour
  • 200 g jam e.g. raspberry or blackberry

Instructions
 

  • Stir the yoghurt, syrup and butter together in a bowl
  • Mix the flour and baking powder in a separate bowl
  • Mixing the content of the two bowls and stir till the dough has a uniform consistency
  • Roll the dough as thin as possible on a flour-dusted table. If the dough sticks to the rolling pin, sprinkle a little flour on top of the dough.
  • Cut out biscuits with a cookie cutter which is 5 cm in diameter
  • Cut out the middle of half of the biscuits with a cookie cutter of 2,5 cm in diameter
  • Put the biscuits on baking trays with baking paper and bake in the oven at 190℃ for 8 minutes
  • Let the biscuits cool down
  • Spread jam on the top of a biscuit without a hole in the middle
  • Place a biscuit with a hole on top of the jam-covered biscuit and press lightly together
  • Repeat steps 9 and 10 with the remaining biscuits
  • Store the cakes in a cake tin