Jam Biscuits Recipe - Duerr's

Jam Biscuits Recipe

Crunchy biscuits with a pool of sticky jam in the centre.


110g butter

225g self-raising flour

Pinch of salt

110g caster sugar

A little milk

Jam (flavour of your choosing)

(Makes 12)


Preheat the oven to 190°C (gas mark 5).

Grease a large baking tray.

Chop the butter and place in a bowl.

Sift in the flour and salt then rub the fat into the flour until it has the consistency of breadcrumbs.

Stir in the caster sugar.

Splash in a little milk until it is moist enough to bind into a dough.

Use hands to roll the dough into a large sausage shape about 5cm in diameter.

Cut the sausage into slices about 2cm thick and put the slices well spaced out onto the baking tray.

Use the end of a wooden spoon to make an indentation in the centre of each biscuit.

Spoon about half a teaspoon full of jam into each indentation (don’t worry if it overflows the hole).

Bake the biscuits for 15 minutes until golden then cool on a rack.



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