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    Jam Biscuit Sandwiches

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    Jam Biscuit Sandwiches

    These biccies offer a sophisticated twist on old favourites Jammie Dodgers.The unfilled biscuits will keep well for a couple of days in an airtight box.

    • Preparation time: 45 minutes, plus 1 hour 15 minutes chilling
    • Cooking time: 15 minutes
    • Total time: 2 hours 15 minutes, including chilling 60 minutes 60 minutes 15 minutes

    Makes: 18


    • 100g blanched hazelnuts
    • 225g unsalted butter, softened
    • 150g caster sugar
    • 3 medium egg yolks, beaten
    • 1 tsp vanilla extract
    • 250g plain flour, plus a little extra for rolling out
    • ½ tsp baking powder
    • 1 tsp lemon zest, finely grated
    • 25g icing sugar, to dredge
    • 10 tbsp raspberry and/or apricot jam


    1. Preheat the oven to 170°C, gas mark 3. Finely grind the hazelnuts in a food processor and set aside. Beat together the butter and sugar until light. Mix in the egg yolks and vanilla, then sift in the flour, baking powder, lemon zest and hazelnuts and blend. Lightly knead until it comes together. Flatten into a disc, wrap in clingfilm and chill for 1 hour
    2. On a lightly floured work surface, roll the dough out to 3mm thick. Using a 6–7cm cookie cutter, stamp out as many biscuits as you can. Reshape leftover dough into a ball, re-roll and cut out more biscuits – you should get about 36 in total. Stamp out a 2–3cm shape from the middle of half of the biscuits. Arrange them all on 2 parchment-lined baking sheets; chill for 15 minutes.
    3. Bake on the middle shelf of the oven (in batches, if necessary) for about 15 minutes or until golden. Cool on the baking sheets for 1 minute, then on a cooling rack. When completely cool, dust icing sugar on the biscuits with holes in. Spread the whole biscuits with jam. Press one sugar-dusted biscuit onto each jam-covered one and serve.

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