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Easy jammy biscuits

Name: Easy jammy biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes about 30
Ingredients: 80g unsalted butter, softened; 180g unrefined golden caster sugar (we like Billington’s); 1 medium free-range egg, beaten; 300g plain flour; ½ tsp baking powder; Jam for decorating (use any flavour you like); You’ll also need…; 2 large baking sheets lined with non-stick baking paper

Easy
October 2019

Easy
October 2019

Test kitchen approved

Makes about 30
Hands-on time 15 min, oven time 10 min

Ever so easy and great fun to make with kids, these simple jammy biscuits make a quick-fix treat and require only six ingredients.

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Nutrition: per serving

Calories: 108kcals
Fat: 5.3g (3.2g saturated)
Protein: 1.3g
Carbohydrates: 13.8g (6.1g sugars)
Fibre: 0.4g
Salt: trace

Nutrition: per serving

Calories: 108kcals
Fat: 5.3g (3.2g saturated)
Protein: 1.3g
Carbohydrates: 13.8g (6.1g sugars)
Fibre: 0.4g
Salt: trace

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Ingredients

80g unsalted butter, softened
180g unrefined golden caster sugar (we like Billington’s)
1 medium free-range egg, beaten
300g plain flour
½ tsp baking powder
Jam for decorating (use any flavour you like)

You’ll also need…

2 large baking sheets lined with non-stick baking paper

Method

Beat the butter and sugar in a mixing bowl using an electric mixer until pale and creamy. Add the egg and mix well. Add the flour, baking powder and a pinch of salt to the bowl and beat with a wooden spoon to form a dough.
Heat the oven to 180°C/160°C fan/gas 4. Roll spoonfuls of the dough into about 30 walnut-size balls. Put on the baking trays, spaced apart to allow room for spreading. Gently press your thumb into the middle of each biscuit
to make an indentation. Fill with jam, then bake the biscuits for 10 minutes or until golden. Add a little more jam while the biscuits are still hot, then carefully transfer to wire racks to cool.

delicious. tips

Store the baked biscuits in an airtight container, somewhere cool, for up to 3 days. Freeze the biscuit dough, well wrapped, for up to 1 month. Defrost in the fridge overnight, then bring back to room temperature before shaping the biscuits and baking.

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Alicia Fourie says:

27th Apr 2022 at 8:41 am

I don’t think this recipe is correct – 80g butter is less than half the amount I would expect for this much flour and sugar and it didn’t hold together at all until I added some milk, let alone form a dough.

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1. Thea Everett says:
  
  26th May 2022 at 10:34 am
  
  Hi Alicia, sorry this recipe didn’t work for you. Each recipe we publish has been tested three or more times to ensure consistency, but we are going to give this another go and get back to you. Thanks, Thea.