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Jam sandwich biscuits
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180g unsalted butter, at room temperature
100g caster sugar
2 tsp Nielsen-Massey Vanilla Bean Paste
250g self-raising flour, plus extra for dusting
16-18 heaped tsp essential Waitrose Raspberry Jam (strawberry or blackberry jam also work well)
1. In a bowl, cream together the butter and sugar, then add the vanilla paste and self-raising flour; mix with a wooden spoon until combined. Form into a flat circle, wrap in cling film and chill for 30 minutes.
2. On a lightly floured surface, roll out the dough to a 0.5cm thickness. Use a 6cm cutter (we used a fluted cutter) to cut out circles, then a cutter of about 1-1.5cm, or the base of a small piping nozzle, to cut out a hole in the centre of ½ of the biscuits (these will be your tops). Repeat, re-rolling the leftover dough and centres together, until you have 16-18 tops and the same number of bases. Chill for 30 minutes on parchment-lined baking trays. Preheat the oven to 180°C, gas mark 4.
3. Once the circles have chilled, bake for 12 minutes, rotating each tray halfway, until golden. Leave on the trays for 5 minutes before moving to a wire rack to cool completely.
4. When cooled, spread a heaped tsp of jam onto each biscuit base, then sandwich together with one of the biscuit tops.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per raspberry jam biscuit (18) 802kJ
This recipe was first published in August 2018.