Our jam biscuit recipe is from our best selling Jammies in all our shops. A great sweet biscuit, sandwiched together with jam.
This jam biscuit recipe can be enjoyed by children or any adult. It would be a great addition to any afternoon tea, try it alongside our Fondant Fancies recipe.
Whether stars or hearts, these windows into yummie jam are simple and beautiful. An old Hobbs House Bakery classic, they are glorious with tea.
These make generous-sized biscuits for the big hearted. A firm favourite on our Kids Baking Classes.
We would recommend using our baking stone for all of your baking.
- 70g caster sugar
- 220g plain flour, plus extra for dusting
- 150g salted butter, at room temperature
- Jam of your choice and icing sugar to finish
- Heat the oven to 210°c/Gas 7. Line a baking tray with baking paper. You need a round biscuit cutter of 8cm, or a fine teacup. You also need tiny shaped cutters - stars, hearts etc - or a steady hand to make the centres.
- Beat the sugar and butter together until fluffy, then add the flour until there are no flour lumps left. Knead the dough briefly, wrap in cling film and let it firm up in the fridge for 20 mins.
- Roll out the pastry on a floured work surface to about 5mm thick. Cut out 16 rounds. Press out the centres of 8 of the rounds. place on a baking tray and bake for 8-10 mins or until the edges start to colour. Set aside to cool.
- Once they have cooled, spoon jam in to the centre of the bases - don't spread it right to the edge, or it will squirt out when you eat it - and put the cut out biscuits on top. Dust with icing sugar.