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Raw Jammy Dodgers

Raw Jammy Dodgers

Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Georgie - Greens of the Stone Age
Serves 4 - 5
Prep time: 1h 30
Cooking time: 1h 30
Silky cashew creme and raspberry chia jam are sandwiched between vanilla cookie dough to make the best Raw Jammy Dodgers you have ever tasted.

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  • 1.

    Start by making your frosting. In a high-speed processor add the drained and rinsed, pre-soaked, cashews followed by the remaining ingredients and process on a low speed a few times before scraping down the sides and blending on a high speed until smooth. Pour into a small bowl and place in the refrigerator for 1 hour to set.

  • 2.

    It's now time to make your dough. Place your cashews and ground almonds into the bowl of your food processor. Process until a flour-like consistency is achieved. Add in your agave, vanilla, and salt and process until your mixture starts to come together into a dough. It doesn't have to instantly 'ball' together but if you pinch it between your fingers it should be quite oily and sticky.

  • 3.

    Remove the mix from your food processor, roll into a ball, cover with cling film, and refrigerate for 15 minutes.

  • 4.

    Next, add your fresh raspberries into a cup or small glass jar and crush with the back of a fork until the mix is lump free. Stir in your agave, followed by your chia seeds, and your lemon juice. Gradually add your lemon juice until the desired taste is achieved. Place into the refrigerator until needed.

  • 5.

    Once your dough has firmed up remove from the fridge and place onto a sheet of greaseproof paper. Roll out gently using a rolling pin until about 0.5cm thick. Using an upturned 5.5cm (2.25") cookie cutter (crinkly side up) cut out as many rounds as possible, placing on a greaseproof paper lined baking tray. Take a 3.5cm (1.5") star, or any other shape, cookie cutter and cut out a star from the centre of 5 of the rounds. Roll up the excess into a ball, roll, cut out the remaining rounds and place onto the tray. Place the cookies into the fridge for 20 minutes to firm up.

  • 6.

    Remove both the cookies and the frosting from the fridge. Scoop a generous teaspoon onto each cookie base and using an offset spatula smooth the icing toward the outer edges but not the whole way (once you put the lids on the pressure will push the icing outward). Place into the freezer for 15 minutes to firm up.

  • 7.

    Next scoop a generous teaspoon of the jam onto the top of the creme layer, smooth with your offset spatula then top with your cut-out cookies! Et voila - Jammy Dodgers! Store in an airtight container, lined with kitchen towel, in the fridge for up to a week.

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