Hi everyone, today we’re baking cookies. This is my first recipe of Febmas (still not sure about that) and the first edition of my new monthly collab with the lovely Emily. She has tonnes of great recipe posts as well as fashion and lifestyle posts. This month for our collab we went with a Valentine’s theme and decided to send each other a list of ingredients. We then had to come up with a recipe from them. I can’t wait to see what she’s made with the list I sent her! See her recipe here. (Future Sophie here: we could have made anything and we both made cookies!)
The list she sent me included rye flour, oats, cherries, dried fruit then standard baking stuff like dairy free butter and some brown sugar. I had the option of using any extras I needed too but tried to stick as close to the list as possible, so the only extras are chia seeds for the jam and some vanilla in the cookies.
I’d originally planned on making a cherry tart then somewhere along the line that became biscuits. So, we have heart shaped jammy dodgers. A heart shaped oat and rye cookie with a cherry chia jam centre.
The biscuits are great alone if you don’t want to make the jam, I’m sending a plain batch over to my grandparents later today.
This recipe is low gluten*, dairy free, nut free and vegan.
*rye is a low gluten flour so it can often be consumed by people with a gluten sensitivity but is not suitable for those with a gluten allergy.
2 large sandwich biscuits, or about twenty small hearts.
Cookies: 10 minutes
Jam: Approx 1 hour
15 minutes, the jam will need to chill for about an hour before the cookies can be assembled.
For the cookies:
- Half a cup rye flour
- Half a cup oat flour
- Half a cup dairy free butter
- Half a cup brown sugar
- 1tsp baking powder
- 1 ½ tsp vanilla extract
For the jam:
- Approximately 200g pitted cherries (I used frozen)
- 2tbsp brown sugar
- 100ml water
- 10g chia seeds
For the jam:
- Add roughly 100ml water to a small saucepan with the sugar.
- When the water is lukewarm add the cherries.
- Leave on a low heat to simmer for 45minutes – an hour. In this time the cherries should soften and have started to break apart. The mixture should be thick and no longer watery.
- Add chia seeds and set aside to cool, the chia seeds will help it thicken and become the appropriate texture.
For the cookies:
- Preheat oven to 175oc and line a baking tray with greaseproof paper.
- Place the butter in a large bowl and beat for a couple of minutes until mixture is soft and creamy.
- Add the sugar and beat again for another two minutes.
- In another bowl mix the remaining dry ingredients until fully combined then add the mix to the other bowl, half at a time.
- When the dough is fully mixed, stir in the vanilla extract.
- Press out the dough onto the baking tray. You can use a rolling pin if you prefer, but I find this works best with your hands. Take a large heart shaped cookie cutter and make sure you’ve spread it out enough to make 4 large biscuits.
- Place in the oven and bake for about 15 minutes. They should be golden all over, firm around the edges but still soft in the centre when they’re done.
- As soon as they come out of the oven, use the large heart shaped cookie cutter to make four cookies. Then cut the centre out of two of the cookies using a smaller cookie cutter. Use the smaller cutter to make little biscuits with the remainder left on the tray and set aside for 10 minutes to cool.
- Once the jam has cooled, spread some jam over the whole cookie then place the other one on top.