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.

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