Quick & Easy

Jam sandwich biscuits

The contrasting flavours and textures of light buttery biscuit with gooey and sweet jam is a real treat for the senses.
Jam sandwich biscuits
30 Item

These delicate biscuits are made from a light, buttery biscuit sandwiched together with a wonderful mix of raspberry and apricot jam.

Looking for more biscuit recipes or more bakery favourites?


Basic biscuit dough


1.Line two baking trays with baking paper.
2.To make basic biscuit dough, use an electric beater to beat butter and vanilla essence until creamy. Reduce speed, add sifted icing sugar and continue to beat until pale and well combined.
3.Sift in flour and mix to form a dough. Turn out onto a lightly floured board. Knead gently to form a ball, wrap in plastic wrap and chill for 30 minutes. Roll out dough between two sheets of plastic wrap or baking paper until 3mm thick.
4.Preheat oven to 180°C. Cut dough into 60 x 4-5cm rounds. Using a 1.5-2cm round biscuit cutter, cut a hole in centres of 30 biscuits. The cut-out dough can be rekneaded lightly and rolled out to make a few more biscuits, if desired.
5.Place biscuits on prepared trays, allowing room for spreading. Brush with egg white and sprinkle lightly with sugar. Bake for 12 minutes, until lightly coloured. Cool completely on wire racks before storing in an airtight container. Just before serving, join biscuits in pairs, alternating 1 teaspoon of apricot conserve with raspberry jam.

Try using different cutters for interesting shapes, especially when you’re cutting out the centre holes.


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