Small in size, big in taste. Jammy biscuits are a classic dessert that can’t be missed on the table of whoever loves to be surrounded by sweetness.
Perfect to be tasted while sipping an infusion or to accompany a cup of tea, as an afternoon snack for kids, for breakfast together with a coffee, but also during some special occasions such as Easter or Christmas time, or just for a birthday party. We can taste jammy biscuits in many moments of our day and every bite guarantee a small dose of happiness.
Let’s discover how to prepare them at home.
Jammy Biscuits Recipe
With a bit of creativity there can be many types of jammy biscuits. If you think about the shape: there can be dumplings, thumbprints, spiral-shaped or the traditional tart. There are multiple choices also concerning the dough: you can prepare the biscuits with a soft pastry with salted butter or you can use whole wheat flour. Good news is: preparation is super easy and it will not take you too long.
To realize the shortcrust and the filling of 25 jammy biscuits you’ll need:
- 300 g all-purpose flour
- 100 g granulated sugar
- 120 g butter (or, if you prefer, 80 ml vegetable oil)
- 1 egg + 1 yolk
- Lemon (or orange) zest
- 1 pinch of salt
- Icing sugar
- Your favourite jam
- Biscuit-cutters in different sizes
You can fill your biscuits with chocolate or hazelnuts or pistachio spreadable cream. We suggest you to follow your personal taste, but if you really can’t choose, we suggest you our Organic Orange marmalade with its bitterish aftertaste, or you can opt for a soft and velvety filling using our Lazzaris Organic Apricot Extra jam.
- Remove the butter from the fridge and let it come to room temperature. Once it has been softened, it will be easier to work it.
- We will now prepare our shortcrust. Create a mound with the flour and pour the eggs in the middle, add sugar, lemon zest and a pinch of salt.
- Rub the ingredients together and add butter: it’s now time to vigorously knead with your hands!
- Once you have a smooth mixture, form a dough and wrap it in clingfilm. Let sit your shortcrust in the fridge for 30 minutes.
- After this time, take your dough and try to roll it out on a cutting board or on a wooden floor, using a rolling pin and a bit of flour, until it’s about 3-4 mm thick.
- Depending on the shape you want your biscuits to be, you can cut some disks of shortcrust.
- If you decide to make some thumbprints biscuits you have to create some couples of biscuits, where one of the elements has a hole in the middle.
- As you create the disks, place them on a baking tray lined with parchment paper.
- Bake your shortcrust disks for 12 minutes at 180°.
- Once cooked (you’ll notice the golden-brown colour of the biscuits) take them out of the oven and let them cool completely.
- Your biscuits are cooked, you just have to fill them with jam.
- Place a teaspoon of jam on the base of the biscuit without the hole, then lay down the disk with the hole and press gently, so the jam can slightly come out.
- Once the biscuits are filled, place them on a tray and dust them with icing sugar.
We can talk for ages about the best filling for jammy biscuits. Actually, the great advantages of these biscuits are the easy recipe and the filling choice not following strict rules. There’s only one rule that matters: your personal taste!
If you have time you can prepare the jam by yourself, otherwise you can use the commercially prepared ones. Among our favourite fillings for biscuits, in addition to the ones mentioned above, we surely have Organic Raspberry Extra Jam, with a slightly sour taste, or Organic Strawberry Extra Jam, tasty but not too sweet.
Jammy biscuits can be tasted also the day after the preparation, when shortcrust and jam flavours will be perfectly mixed together. Just remember to store your biscuits in an airtight jar or in a biscuit tin, for a maximum of 2-3 days.