Get all your ingredients ready for the sugar free Jammie Dodgers, but this time make sure all ingredients are cold (your dough will be sticky, if the ingredients are cold it will be easier to work with the dough)
Cut a large piece of parchment paper and have some fine low carb flour handy to dust your surface (your parchment paper)
I use Oat fibre, but bamboo fibre, or very fine coconut flour might just be as good)
Place all the ingredients :
-250g TBFF sweet mix ( 1 POUCH)
-80 g mascapone
-1 medium size egg
-zest of 1 lemon and 1 tbsp lemon juice
-10 drops vanilla stevia or other sweetener like powdered erythritol 3 tbsp (just for some extra sweetness but this is optional )
and mix everything together with a stand or hand mixer.
If you let your dough sit for a few minutes in the fridge it will be easier to work with it.
This is a lovely sugar free shortbread dough, I use this same dough for my famous Keto Mince pies but it is great as pie crust too.
So dust the parchment paper with oat fibre or any other fine low carb flour.
And roll the dough in between two piece of parchment paper
Preheat your oven to 170C. Line the baking tray with parchment paper .
I rolled it to about 4-5mm thin and cut it with your pastry cutter, I use these little flower cutters for more traditional look but any cutter can do, it won’t change the taste anyway 🙂
I got 20 tops and bottoms so 10 Jammie Dodgers at the end!
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Bake at 170C for about 10 minutes, keep an eye on them, take them out when they start to brown, don’t over bake them.
Let them cool in the baking tray, don’t try to lift them as they are super fragile at this point. Patience please !
Fill them with sugar free jam, in mine its Sugar Free Raspberry jam, home made, recipe here:
-600g washed raspberry
– 1/2 cup of water (125ml)
– 6 sheets of leaf gelatine (or any other gelatine that sets about 1/2 litre liquid )
– 200g powdered Erythritol
-20 drops liquid stevia
Soak the gelatine sheets in cold water or prepare your gelatine accordingly to its instructions.
Place the raspberries in a sauce pan with the 1/2 cup water and put it over medium heat to boil, stir regularly and boil for 5-8 minutes only, until it becomes a mash like consistency.
Take off the heat and let it cool for a few minutes before adding the squeezed out gelatine sheets, stir to make sure they dissolved. Let it cool for another 10-15 minutes so it’s only as hot what your hands can handle.
Add the 200g Eryhtritol with the 20 drops of liquid stevia, stir until your Keto friendly sweetener is dissolved and pour your beautiful sugar free jam into jars or airtight container and let cool completely.
Store your Keto jam in the fridge.
This above recipe will fill about 3 Keto Swiss rolls for you !
Looking for some other jammie Keto Dessert? How about a Jam Swiss roll?
Dust the Sugar free Jammie Dodgers with some powdered erythritol (again its optional) and store them in an airtight container in the fridge or somewhere cold and dry!
Enjoy your baking and let me know which is YOUR Favourite TBFF Dessert or treat or what you are missing the most, lets see if I can come up with a recipe for You!