Jammie Dodgers Minis 6 pack, 120g

£9.9
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Jammie Dodgers Minis 6 pack, 120g

Jammie Dodgers Minis 6 pack, 120g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

This recipe calls for raspberry jam swirled into the blondie mix as jammie dodgers biscuits are filled with raspberry. You can change the flavour to using cherry jam or strawberry jam (or this tasty strawberry sauce) instead. My Jammie Dodger Blondies are one of the most popular recipes on my blog, so I really wanted to create another Jammie Dodger themed recipe for you all to enjoy! Enter my Jammie Dodger Cupcakes! They are a light vanilla sponge, filled with tasty raspberry jam, topped with a sweet vanilla buttercream and a Jammie Dodger biscuit. Jam and cake go so well together so this really is a delicious combination of flavours! Plus you get a biscuit with your cake which is always a good thing! Ingredient Tips & Equipment Information At 4.5 syns for a 20g portion, you could have up to three 20g portions before using up all your daily syn allowance which is 60g. Although high in syns, you can get a good portion of these mini biscuits for a decent amount of syns. For the full recipe with measurements, head to the recipe card at the end of this post. How to make Jammie Dodger Cupcakes

You can make your own homemade jammie dodgers– but I find the shopbought regular size ones PERFECTLY fit the 9×9″ square tin, and make it one jammie dodger per slice! You can use mini ones, or a mixture, or less! It would be hard to use more though… but you get me! Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle. Allow cooling in the tin before removing and cutting into squares. Some blondies use a white chocolate base for the recipe – and I do love that, but generally, I prefer to leave that out. You can add it in, but I find it more successful without it! I use white chocolate chips instead! If you can’t find white chocolate chips, you can just cut up the white chocolate into chip size! Blondie method Fans were vocal in their disappointment that milk powder had been added to these previously accidentally vegan treats. Many wondered why dairy was being reintroduced when so many companies were taking steps to remove it from their recipes. I filled the cupcakes with raspberry jam, but you could use strawberry jam instead, or any jam you prefer!

Jammie Dodgers are vegan again following a recipe change in 2020 to remove milk from the ingredients.

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Because Jammie Dodger blondies are something that is so highly requested, I wanted to get the recipe right! This beauty is a marriage between my bakewell blondies that are so highly adored already and my other blondies such as my Easter blondies! These gooey jammy dodger blondie bars are similar to cookie bars (like my favourite bakewell cookie bars) as they have a split of white and brown sugar with added vanilla flavour. Cream the butter and icing sugar together for 2-3 minutes using a hand or food mixer, until light and fluffy. Cream the butter and sugar together for 2-3 minutes using a hand or food mixer, until light and fluffy.

In 2016, many were saddened to learn that Jammie Dodgers were no longer suitable for vegans following a recipe change. Mini Jammie Dodgers in particular have 4.5 syns for a 20g serving, making them quite high in syns, but thanks to their mini size you can get a good portion out of these biscuits.

Instructions

Jammie dodgers are also available in other flavours, such as lively lemon twist. Swap the jam in this recipe for lemon curd and press lemon jammie dodgers on top of the blondie mix instead. We've put together a guide below which will discuss how many mini Jammie Dodgers you can eat on the slimming world, syn values, as well as some low syn alternative mini biscuits. How Many Mini Jammie Dodgers Can I Eat On The Slimming World? Once the cupcakes are fully cool, use a cupcake corer to make a hole in the centre and fill it with raspberry jam. Mix up a buttercream using butter, icing sugar, milk and vanilla extract. Pipe it onto the cupcakes, then add a Jammie Dodger biscuit. on top How long do the cupcakes last for and can they be frozen? Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. Do you need an electric mixer to make this recipe? I used seedless raspberry jam for the filling, but you could use strawberry too, or any other flavour you prefer.

If piping the buttercream, fit a piping bag with a closed star nozzle and spoon in the buttercream. Pipe swirls on each of the cupcakes. If you’re not using a piping bag, then slabber the buttercream using a palette knife. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can the cupcakes be made gluten or dairy free? You can swap the cornflour (called cornstarch in the US) for more plain all-purpose flour of the same quantity. The texture of your blondie is shorter if you use cornflour though, which I love! You’ll know your white chocolate jammy dodger blondies are cooked when they’ve turned a light golden colour on top and there’s only a very slight wobble left in the middle. Then, I add in the flour and the cornflour. You may ask why do you add cornflour? And that’s because it creates an epic texture. However, if you don’t have access to cornflour (or cornstarch as it’s known in other countries) then you can leave it out. I just adore it and use cornflour often in my bakes!You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first! For the biscuit base, use a food processor to whizz the biscuits into crumbs, then stir in melted butter. Press it into the bottom of a springform tin and put it in the fridge while you make the filling. You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. The makers of the iconic British biscuit, Burton’s Biscuits, made the decision to add milk protein into the recipe in a bid to “improve flavour and texture”. Once it is set and removed from the tin, push a heart shaped cookie cutter into the centre, about halfway deep up the sides of the cutter. Use a teaspoon to dig out the cheesecake inside the cutter, then remove the cutter and fill the space with seedless raspberry jam. Decorate the edges with whipped cream, mini Jammie Dodger biscuits, fresh raspberries and freeze dried raspberries.

Press 16 mini jammie dodgers into the top of the blondie mix, spacing evenly in 4 rows of 4 biscuits. When it comes to getting the batter right – it’s a fine line between mixing the mixture enough, but not overdoing it! I tend to melt my butter till it’s liquid (but not split) – and then mixing my sugar’s into the butter for about 2 minutes. I use a 50/50 mix of white granulated sugar, and light brown sugar, but if you want the lighter more classic blondie colour just use all white granulated! Put half of the cheesecake filling in the tin, then add spoonfuls of raspberry jam all over, but not too close to the edge. Cover it carefully with the remaining filling and smooth it over. Put it into the fridge to set. I prefer mini jammie dodgers as you can have one per blondie bar slice, but instead, you can use regular-sized ones.

If your blondies still seem raw, you may have over mixed the mixture (just like brownies taking longer in some ovens!) – cover in foil, and bake in 5-minute increments. If you are unsure, once the jammie dodger blondies have cooled fully – you can ‘set’ them in the fridge for a few hours which will firm them up nicely, give the best texture, and make them easier to cut! The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake! What is a Jammie Dodger? The syns in these mini Jammie Dodgers come from the fat, having 3g of fat a serving and sugar, having 6g a serving, so we would suggest indulging in these biscuits within moderation. Syn Values Of Jammie Dodgers Thankfully, Burton’s Biscuits has reformulated the recipe to remove milk from the ingredients and make Jammie Dodgers vegan once again. Are Jammie Dodgers vegan?



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