Jam Flower Biscuits

We’re going on holiday on Friday and I’m determined to try and use up my jar of delicious homemade jam before we go – this has meant serious thinking cap moments and recipe book surfing!

This is a homemade variation of jam buttons/thumbprints/jammie dodgers – a crumbly vanilla scented biscuit with a sticky jammy centre that look as pretty as a picture.

Jammy Flowers/Buttons (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24

  • 110g dairy-free spread
  • 1/4 cup icing sugar
  • pinch of salt
  • 1 tbsp cornflour
  • 1 tbsp oat milk
  • 1 cup plain flour
  • 1 tsp vanilla essence
  • a few tbsps jam

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Cream together the spread, sugar, salt and vanilla until light and fluffy.

– Beat in the oat milk.

– Sift in the flour and gently mix to form a soft dough.

– Lightly knead and roll out to 1/2 cm thickness

– Cut out whatever shapes you fancy.

– Move onto the baking sheet and lightly press down in the middle with your thumb.

– Fill each thumbprint with approx. 1/2 tsp jam (preferably homemade raspberry jam!)

– Bake for 22 minutes.

– Cool on the cookie sheet before transferring to a wire rack.