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Jam Biscuits


Recipe Info

  • Yield : 20 biscuits
  • Prep Time : 60m
  • Cook Time : 10m
  • Ready In : 1:20 h


  • 175g butter, softened
  • 200g caster sugar
  • 2 large eggs
  • 425g plain flour, sifted plus extra for rolling
  • 1 tsp baking powder
  • 7 tbsps raspberry or strawberry jam
  • Buttercream filling:
  • 100g butter, softened
  • 200g icing sugar
  • 11⁄2 tsp vanilla essence


Step 1

Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, followed by the vanilla essence. Sift in the flour, baking powder and 1⁄2 tsp salt and combine to form a soft dough. Divide the dough into two balls and flatten each half into a disc. Wrap in clingfilm and chill for 1 hour to firm up. Preheat the oven to 180°C and line three large baking sheets with non-stick baking paper. Dust a clean work surface with flour, then remove one disc from the fridge and cut it in half. Roll out one half at a time to around 1⁄2cm thick. Using a round 71⁄2cm biscuit cutter, stamp out 10 rounds from each half. Transfer the rounds to the baking trays, leaving a small gap between each one.

Step 2

Using a 6-61⁄2cm star-shaped biscuit cutter, stamp out star shapes in the middle of half the biscuits. Repeat with the remaining chilled dough to make about 20 biscuit bases and 20 with stars stamped out. Bake for 8-10 minutes, until lightly golden. Leave to cool on the baking sheets, then transfer to a wire rack to cool completely.

Step 3

To make the buttercream filling, combine the butter, icing sugar and vanilla in a large bowl. Beat with an electric whisk until light and soft. To assemble the biscuits, spread a teaspoon of buttercream over the base of each whole biscuit. Top the layer of buttercream with a layer of jam. Gently press the stamped-out star biscuits on top and dust with a little icing sugar.

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