Easy, old skool, traditional, very tasty!
To make 16 dodgers
250 g plain flour, sieved
225 g vegan block butter (naturli is my choice)
4 oz icing sugar
Pinch of salt
Strawberry jam for centres
I placed everything in a food processor until a dough ball formed. If that’s not available.
Cream butter & sugar together, add in flour & salt.
Roll out on a floured surface to around the thickness of 1/2 a cm. Use a 6cm cutter to cut 16 biscuits. Use a smaller cutter to cut out 8 centres from the 16.
Place on a lined baking tray & chill in a fridge for 10 to 15 minutes.
Then bake in the centre of a preheated oven 160°/gas 3 for around 15 to 20 minutes. The bottom of the biscuits will start to turn to a darker shade when they are ready.
Take out the oven, leave for a couple of minutes before transferring to a wire rack to cool.
Once cooled, spoon around 1/2 a teaspoon of jam onto each whole biscuit, sandwich on top the remaining biscuits with holes.
Dust with icing sugar, make a cuppa & enjoy.