Lemon & Cardamom Jammie Lovers Biscuits
Easy to make biscuits that taste as good as they look! They make the perfect gift for someone special or just enjoy with your family as a sweet treat.
Light and delicately fragranced with cardamom and lemon zest, they’ll be a hit with the everyone although you may not want to share as they’re so delicious! Plus, the chia-rich homemade jam only takes around 5 minutes to make so pop the kettle on as they’ll be on the table in no time.
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Lemon & Cardamom Jammie Lovers Biscuits
Biscuits:
- 80 g Butter ((or dairy-free spread))
- 40 ml Maple syrup ((or honey))
- 40 g Coconut sugar ((or light muscovado sugar))
- 0.5 tsp Vanilla extract
- 1 Egg ((use free range, lightly whisked with a fork) Can use a “flax” egg if you need egg-free. )
- 200 g Spelt Flour ((or Doves Farm Gluten Free Plain Flour))
- 0.5 tsp Baking powder
- 6 pods Cardamom
- 1 Lemon ((zested))
Jam:
- 300 g Frozen berries
- 2 tbsp Chia seeds
- 2 tbsp Honey ((or maple syrup))
To make the biscuits:
- Heat your oven to 180 degrees.
- Melt the butter in a saucepan. Add the maple syrup, coconut sugar, vanilla extract and egg and mix well with a wooden spoon.
- Crush the cardamom pods in a pestle and mortar, or with the back of a spoon, and discard the green outer husk. Grind the black inner cardamom seeds in the pestle and mortar, coffee grinder or mini food processor so they turn into a powder. Then add the powder to your liquid ingredients.
- Grate the zest from the lemon with a fine grater (like a Microplane) into the saucepan with your liquid ingredients.
- In a large bowl mix the spelt flour with the baking powder. Then add in the liquid ingredients from the saucepan and fold into a smooth biscuit dough.
- Pop a little flour onto a flat surface and roll out the dough with a rolling pin until it is even and about 2-3mm thick. Cut the biscuit dough into circles with a cookie cutter. With half of the circles, using a mini cookie cutter also cut out a heart, circle or star shape from the middle.
- Place the biscuits onto a baking sheet lined with baking parchment or a silicone mat. Bake for 12-14 minutes until golden brown. Then pop on a cooling rack.
To make the jam:
- Whilst the biscuits are cooking, make the chia jam. Simply add the frozen berries, chia seeds and honey to a saucepan and cook on a medium heat until it thickens into a jam like consistency. This should take around 5-8 minutes. Then remove from the heat and let it cool.
To assemble:
- Once the biscuits and chia jam have cooled, spread a little jam in the centre of the full circle base biscuits and then pop the biscuits with the shape cut out on top to make a scrumptious jammie lover!
Cooks’ Tips:
- Use whichever mini cookie cutter shapes you like for the tops – they all work well and look super cute over the chia jam.
- Can be stored in an airtight tin for up to 7 days (although I doubt they’ll last that long!).
- You can make a batch of just the biscuit bases as well as they’re perfect to pop in lunch boxes or as an after school treat.
Is there an egg free alternative to this recipe?
If you use a “flax egg” – 1 tablespoon ground flax mixed with 3 tablespoons water that should work nicely. Have fun baking!
Many thanks, I’m looking forward to trying out this recipe