Jammy Biscuits

  • Total Time

    32m
    • Prep Time

      20m
    • Bake Time

      12m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

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Take a trip down memory lane with these jam and cream sandwich biscuits. A great biscuit to bake with little ones too.

Method

  1. Place the flour and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Alternatively rub the butter into the flour by hand.

    • 175g Plain White Flour (We use Allinson)
    • 125g Butter (unsalted) (cold, Cubed)
  2. Add the sugar and orange zest and pulse again or mix with a spoon until the mixture starts to get sticky. Tip the dough onto a lightly floured surface and lightly knead so that the dough comes together to form a smooth ball. Chill for 10 minutes.

    • 50g Unrefined Golden Caster Sugar (We use Billington's)
    • 1 Orange zest
  3. Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking sheets with baking paper.

  4. Roll the dough out onto a lightly floured surface to the thickness of about 5mm, pressing it together if it cracks a bit. Cut out with 16 x 6cm/5cm cutters, re-rolling the dough until it has all been used. Cut out a smaller round shape out of half the rounds.

  5. Lay the biscuits on the baking sheets and bake for 10-12 minutes until pale golden. Remove, transfer to a wire rack and leave until cold.

  6. Place the icing sugar and strawberry flavouring into a large bowl and mix in 1 tbsp warm water. Add the butter and mix together with a blender or whisk until light and fluffy. Spread the icing over the full biscuits and top with a thin layer of jam then the remaining biscuits. Leave to set for 30 minutes and then enjoy.

    • 125g Icing Sugar (We use Silver Spoon)
    • 0.25tsp Strawberry flavouring
    • 100g Butter (unsalted)
    • 2tbsp Strawberry jam

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Recipe Alternatives

Lebkuchen

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  • Total

    45m
  • Serves

    25
  • Skill

    Easy
  • Diet

Rating

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