These easy homemade jammy biscuits are like a hybrid between a biscuit and a cake and are just scrummy with a cuppa! If you don’t have a toddler helping you, yours will look much neater too!
In my bid to replace all the supermarket biscuits I used to buy with homemade ones, we have been trying out a few biscuit recipes these past few weeks. The oaty biscuits I posted last week were a real hit, but we thought this week we’d try out some jammy biscuits to replace our beloved Jammy Dodgers.
I found this recipe on BBC Good Food and tweaked it slightly – I found one egg was nowhere near enough to bring the mix to dough. Next time I probably won’t bother with all the faffing of rolling the dough into a sausage and cutting it out next time, I’ll probably just pull off golf ball sized pieces and roll them into ball and flatten with my hand.
They were really quick to make and Lissy loved getting her hands in to rub the butter, sugar and flour together and helping to put blobs of jam in the middles. These will definitely be a regular make to keep our biscuit tin stocked.
200g self-raising flour
100g caster sugar
2 eggs, lightly beaten
Several teaspoons strawberry jam
1) Preheat the oven to 180*C. Put the butter, flour and sugar in a mixing bowl and rub with your fingers together until it resembles fine breadcrumbs. You could also do this in a food processor.
2) Add enough off the beaten eggs to bring the mixture to a stiff dough.
3) Flour your hands and worktop and make the dough into a a tube, about 5cm in diameter. Cut into 2cm slices and space them out onto 1 or 2 large baking sheets. They do spread when cooking. You don’t need to grease or line the baking tray.
4) Make an indent in the middle of each with the end of a wooden spoon (or just use your finger if you are haphazard like I am!) and fill with a little blob of jam.
5) Bake for 10-15 minutes until lightly golden and slightly risen. Allow to cool and try not to scoff them all at once!