Jam biscuits recipe

Jam Biscuits

  • Author: Louise
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 40 biscuits 1x


So delicious – little jammy biscuits! Fun to make with kids and toddlers!


  • 350g butter
  • 1 ½ cups icing sugar
  • 2 teaspoons vanilla essence or ½ teaspoon vanilla paste (yummy!!!)
  • 4 egg yolks
  • 3 ½ cups cake flour
  • ¼ teaspoon salt
  • 1 standard size tin of smooth strawberry jam/ apricot jam


  1. Preheat the oven to 180°C
  2. Beat the butter, icing sugar and vanilla essence together – use an electric mixer on medium speed. Beat until it’s smooth and creamy.
  3. Now add the salt and egg yolks and mix well.
  4. Add the flour bit by bit (if you don’t, flour will just go everywhere when you start up the mixer!!!)
  5. At this point you may need to take the dough out and give it a good mix with your hands just to get everything “together”.
  6. I let my biscuit dough rest for at least 30 minutes in the fridge – make sure to cover with cling wrap or tinfoil. Try not to skip this step as it helps produce a better biscuit for a number of reasons (allows the gluten to relax and the flour to absorb the fluid more etc).
  7. Okay, now we’re ready to roll! Sprinkle some flour on a flat surface and roll out the dough with a rolling pin to about ½ centimetre thick.
  8. Okay now using a cookie cutter that is about 5-6cm wide, cut out about 40 biscuits. Then, with a smaller cutter, cut a hole in 20 of the biscuits (these are going to be the tops of the biscuits.)
  9. Spoon a tablespoon of jam onto the bases and then place the “tops” or the biscuits with the holes in, on top. Voila!!!!
  10. Line a baking tray with waxed paper and give it a spray with Spray and Cook as well.
  11. Pop the biscuits in the oven and bake for 15-20 minutes or until they are golden brown in colour.
  12. Allow to cool before eating as the jam can burn your lips if you tuck into these too soon 🙂
  13. With the left over biscuit dough, make small balls and using your finger, press a small dent into each biscuit and spoon in ½ teaspoon apricot jam. Bake for 15 minutes or until golden brown.