zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Jam Biscuit Sandwiches

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    Ingredients

    • 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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary