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Jammy Biscuits

3 Reviews

About the bake

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

32Total Time
20Prep Time
12Bake Time


  1. Step 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.

  2. Step 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.

  3. Step 3:

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking sheets with baking paper.

  4. Step 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. Step 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. Step 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.


  • For the Biscuit

    • 175g Allinson's plain white flour
    • 125g Butter (unsalted) (cold, cubed)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 Orange zest
  • For the Filling

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

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