Jammy biscuits
Published: February 27, 2015 at 3:54 PM
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Makes 20
Easy
Total time: 45 mins
+ chilling time
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You can make these jammy biscuits a day or two in advance and fill them on the spot. We like raspberry or apricot jam best for the middle, but feel free to choose your own flavour.
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Bake a batch of these jammy biscuits, then check out our empire biscuits, shortbread, Anzac biscuits, lemon biscuits, snickerdoodles and more easy biscuit recipes.
Ingredients
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225g unsalted butter
softened
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150g caster sugar
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1 tsp vanilla extract
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3 egg yolks
beaten
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250g plain flour
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110g ground almonds
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for spreading icing sugar to dust raspberry and apricot jam
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Method
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step 1
Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
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step 2
Heat the oven to 170C/fan 150C/gas 5. Roll the dough out to the thickness of a £1 coin on a lightly floured surface and stamp out biscuits using a 6–7cm cutter. Reshape leftover dough into a ball, re-roll and cut out more biscuits. Stamp out a smaller circle from the middles of half the biscuits.
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step 3
Put the biscuits on lined baking sheets and bake for 12–15 minutes or until golden. You may need to do these in batches. Rest for a minute then transfer to a cooling rack. When completely cold, spread the whole biscuits with either jam. Dust the ring-shaped biscuits with icing sugar. Put a sugar-dusted ring on top of a jam-covered biscuit and press lightly together.
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