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    Jam sandwich biscuits

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    Jam sandwich biscuits

    • Vegetarian
    • Preparation time: 30 minutes, plus chilling and cooling
    • Cooking time: 15 minutes
    • Total time: 45 minutes, plus chilling and cooling

    Makes: 16-18


    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. 

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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