These quick and easy jammy biscuits are a delicious treat that the whole family will love. With a tender, buttery crumb, and a sweet, fruity filling, they're perfect for enjoying as a midday snack or with your afternoon tea.
Line two baking sheets with baking parchment and set aside. In a bowl of an electric mixer, beat together the room temperature butter, Lyles Golden Syrup, and caster sugar, until pale and fluffy, about 2 minutes.
In a small jug or mug, beat together the egg and the vanilla extract. Add to the butter and sugar mixture and beat to combine. Add the flour, and mix to combine, until you have crumbly dough. Transfer the dough to a lightly floured surface and bring it together with your hands. Shape it into a flat disc, divide it into two equal parts, then wrap each disc in clingfilm and chill for 1 hour (or overnight).
Lightly dust the work surface with flour and roll one of the discs to 3mm thickness. Use a 4cm -6cm round cookie cutter to cut 16-18 circles (re-roll the dough if necessary). Place on one of the baking sheets.
Roll out the second disc into 3 mm thickness and use the same cutter to cut out another 16-18 circles. Use an additional, smaller round cutter (about 2-3cm big), or alternatively end of a large piping nozzle, and stamp out the centers from each circle. Transfer to the second baking sheet and place both baking sheets in the fridge for 15 minutes.
Preheat the oven to 180°C (160°C fan). Place both baking sheets in the oven and bake the biscuits for 12-13 minutes, until pale golden and crisp. Remove from the oven and allow to cool completely.
Lightly dust each cut-out biscuit with some icing sugar. Spread roughly 1 tsp of raspberry jam on each whole biscuit, then sandwich both biscuits together.
Ingredients – 8 items
Lyle’s Golden Syrup
Fairtrade Tate & Lyle Golden Caster Sugar
Tate & Lyle Fair trade Icing Cane Sugar
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