Simple jammy biscuits

Simple jammy biscuits

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(130 ratings)

Prep: 10 mins Cook: 12 mins


Serves 12
Make a treat that the whole family will enjoy with these jammy biscuits

Nutrition and extra info

Nutrition: per biscuit

  • kcal170
  • fat8g
  • saturates5g
  • carbs25g
  • sugars13g
  • fibre0.5g
  • protein2g
  • salt0.3g
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  • 200g self-raising flour
  • 100g caster sugar
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp strawberry jam



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.

  2. Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.

  3. Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

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Comments, questions and tips

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Comments (189)

goodfoodteam's picture

Thank you for your query. We would suggest buying an egg replacer. They are available from large supermarkets and health food shops. You could try 'Orgran no egg' for example. Egg replacer is a useful product to have in the cupboard, as you can use it in biscuits, cakes, meringues and pancakes. We hope you find this useful.

mmmkeen's picture

Just finished making these jammy biscuits with my 4yr old daughter.

Taste great and so simple

burchieburchie's picture

These are great biscuits that have a slightly softness pretty much the same recipe as was included in my sons cooking lessons at school - so perfect for little ones to get involved in makeing. I know them as 'Bulls Eyes' which is a far more interesting name!

las27sie's picture

Lau24601, I apologise for asking the obvious, but are you sure that your oven was hot enough? I make these regularly (just made another batch to check your question) and they should not take 40 minutes to bake. Like others, I find the biscuits too big, so I roll mine into 1 inch balls (makes about 30, 2 inch biscuits) and at 190C they bake to golden in about 12 minutes with no soggy bottoms. The only other thing I can think is that your jam might have been too 'juicy' and the biscuit wasn't able to bake quickly? But these really are very nice, so do give them another go!

cocoakelechi's picture

I adore this recipe. I make it every few weeks with different twists. Perfection. I add ground almonds to mine and coconut palm sugar.

lau24601's picture

Does anyone know why these took 40 mins to cook? and why they have a soggy bottom?

cocoakelechi's picture

Love this recipe. I make it and everyone thinks I'm amazing! I add ground almonds to mine and I use coconut palm sugar instead of refined sugar. I also use dairy free spread. I make it quickly when I have friends over and they can't get enough. Woop!

TheSecondAudrey's picture

These biscuits came out enormous - next time I make them I will probably half the size. They did taste good though - a very sweet treat! After reading other comments I will definitely try them with coconut next time.

crazyzoarhaina's picture

It is Easy to make those jammy biscuits and It looks Yummy. Some BiscuitTexas recipes also have that type of Taste. Thanks

AliceEspinBradley's picture

I am a 13 year old girl who loves baking, and I tried these out earlier today and found them very easy to prepare and really tasty as well. I decided to alternate the filling in the middle so I filled 6 with jam and 6 with nutella. Really good, thumbs up from me!

niciphillips75's picture

Really easy and really tasty! I add coconut into the mix before rolling out the dough and then sprinkle more coconut on the top before baking. Just fab!

lynnleeming's picture

These biscuits are so easy to make and taste delicious, as my husband is diabetic I substituted the sugar for sweetener and used diabetic jam.

CurlysCooking's picture

This is a great recipe. Really tasty biscuits and very easy to make.

I agree with leo-in-france; don't make the roll 5cms. I made my roll approx 3cms and they came out the perfect size.

Look at my blog to see how I did them.

leo-in-france's picture

Don't get me wrong, I will definitely make these again; (only smaller); but did the recipe seriously mean us to make the roll 5cm in diameter?
As an older person, more used to inches than cms, I was not too sure what 5cms diameter looked like - so I got out my ruler, and made a roll of exactly 5cms.
The biscuits turned out to be enormous! at least 6cms.
I have seen such vast biscuits in my local coffee shop - so, no wonder UK already has an obesity crisis.
I notice the biscuits in the picture look to be of a normal size for a biscuit. I'll try for that next time!

Rokewood's picture

So quick and tasty, what's not to love!!

Peri_Peri's picture

Added 50 grams of dessicated coconut and used regular flour (no raising agent), filled with lemon curd and the result was YUMMY!

Previously mentioned stickiness comes from the egg, I think there's too much of it for such a small dough. I doubled the recipe, but used only one egg and still had to add some flour to achieve firm dough - but that's baking, adjusting the recipe as the ingredients change (i.e. flour can be fresher/ older and therefore more or less moist than the one used in testing).

Regardless a tasty, quick recipe and can made out of literally nothing. Will bake again.

ilovejam's picture

These were delicious! I got 20 biscuits out of the dough and they took about 20 mins to cook. Another great quick and simple recipe, perfect for when you fancy a sweet treat with a cuppa

The frenchie's picture

As always, they're perfect ! I often make them and they always turn out good ! everyone loves them ;)
The only thing is for the cooking time, i often let them longer in the oven, but i guess it depends on the tickness of your biscuits.

hurkydoesntknow's picture

I'm in the US and while I don't have access to caster sugar, I used superfine sugar and it worked perfectly. It took me a bit of time to figure out the measurements since everything is different. Once I finally figured everything out, this recipe was indeed very easy to make! Very yummy and super delicious! I used my blackcurrant preserves and they taste just brilliant!


Questions (1)

Lilybet6's picture

Would I be able to use milk instead of egg to bind? My son has an egg allergy

Tips (1)

bakeyka's picture

I always add a few table spoons of dessicated coconut to the dough and sometimes a sprinkle on top before they go in the oven....coconut and jam is a lovely combination!