Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder, bicarbonate of soda and freeze dried raspberries. Mix until just combined. Roughly chop up / break up the Jammie Dodger biscuits and crumble into the cookie dough, combine.
5. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Flatten each cookie, and spoon / pipe in some (not too much) raspberry jam in the middle then shape the dough over the jam to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example). 
6. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
7. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
8. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
9. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
10. You can enjoy them after 10 minutes, with the jammie filling or you can allow them to chill and top with a delicious vanilla cream and raspberry jam swirl.

Method (swirl)

1. Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
2. Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter until it’s thick and creamy in consistency. Add in a splash of dairy-free milk if needed.
3. Transfer the frosting into a piping bag fitted with a medium sized round tip nozzle.
4. Once the cookies are fully cool, pipe a swirl of the vanilla buttercream on top of each cookie.
5. In the middle of the swirl, pipe in some raspberry jam. It’ll give a really fun spiral effect.
6. Top with a sprinkle of freeze dried raspberries and place a mini Jammie Dodger cookie in the middle.
7. Serve and enjoy!