I made 'jammy dodgers' a while ago and posted the recipe, however with it being jam season again and i've picked more blackberries I wanted to improve the recipe to make even better biscuits this time around!
Also, if you are a huge lover of The Great British Bake Off, like me then you will understand the sweet cravings I get every Wednesday night!
For the Jam
35g of blackberries
2 tbsp of Creative nature chia seeds
2 tbsp of agave/maple syrup
For the biscuits
80g fine oats
150 g ground almonds
200g of coconut flour/buckwheat flour
1 tsp baking powder
1 tsp of ground cinnamon
1/2 tsp of nutmeg
125ml of coconut oil, melted
2 tbsp of agave/honey
1tsp of vanilla extract
pinch of salt
For the jam
Wash the berries and place in a medium saucepan with 2 tbsp of water
Bring to the boil, the reduce the heat to a simmer.
Roughly mash the berries, add the agave and chia seeds then simmer.
Continue to stir the jam, to prevent it sticking to the bottom of the pan
Remove from the heat and allow the jam to cool before serving.
For the biscuits
Pre heat the oven to 180 degrees and line two baking trays with greaseproof paper. Alternatively flour the trays to prevent sticking.
In a large mixing bowl, add the dry ingredients.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Flour a clean surface and roll out the dough until thin.
Use a cookie cutter, (or a clean glass if you don't have one) to cut out circles, re-rolling if needed.
Use a smaller cutter to cut out the circles in the middle, do this on half of your circles.
Place all biscuits on your baking trays and into the oven for 12 minutes or until golden.
Allow the biscuits to cool, then sandwich them together with a tsp of jam.