Homemade jammy dodgers, protein-ified.
I fancied a jammy dodger , but with #stayhome in play, I couldn't really justify that as an 'essential food purchases' outing... not to mention I’m not sure how my PT would feel about that! So after flipping between recipes for jam biscuits and how to make protein cookies, I took a break from sunbathing, hopped into the kitchen, and started playing around with some ingredients.
These biscuits turned out as a healthy enough snack, with no refined sugars, coming in at 116 calories and 6g protein per biscuit.
Ingredients
Makes | 14
100g unsalted butter - cubed, left room temperature
100g sweetner (I use Natvia - Natural Stevia)
70g* protein powder (I used a mix of whey and soy protein**. I used sample pack of MyProtein's Jam Roly Poly flavoured whey protein isolate - 23g, which enhanced the jam flavours in the biscuit base, alongside 47g MyVegan unflavoured soy protein isolate.)
130g plain flour (you can not include protein powder, or use less protein - as long as the total of protein and flour adds up to 200g)
2 tsp bicarbonate of soda
1 large egg - lightly beaten
Approx 60g jam (your choice, but I used strawberry Cham - chia jam)
Method
Pre-heat the oven to 170c and find a non stick baking sheet or tray (if yours isn't non-stick, line it with a sheet of non-stick baking paper).
In a large bowl, mix all the dry ingredients.
Add the butter, and rub the mixture together with your hands, until it reaches the texture of fine breadcrumbs .
Add enough egg to create a stiff dough.
Flour your hands, and shape the dough into a tube shape, about 5cm in diameter. It will likely still be quite crumbly, but keep gathering bits that drop off back into the dough.
Slice the roll into 2cm thick slices.
If your slices aren't round (mine weren't!), gently shape each individual slice.
Indent each slice in the centre with your thumb, or the end of a wooden spoon.
Drop a little jam into the indent of each biscuit - about a teaspoon or so.
Pop it into the oven for 10-15minutes, until the biscuits have expanded/risen slightly and are a lovely golden colour.
Cool on a wire rack, or at least cool slightly before eating (don't burn your tongue on the hot jam!)
Bon appetit!
*From my reading, people advise replacing up to approximately a third of your flour with protein powder - but this can vary depending on what kind of protein powder you use - this is not an exact science!
** From my reading, people don't suggest using just whey isolate, as it can change the consistency of your baking, hence why I mixed the whey with soy protein.
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