Jammy biscuits

Latest comments and suggestions

• Gill

  09 December 2007

  Gill rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  15 February 2008

  Nicola rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cook

  07 July 2008

  cook commented on this recipe

  I love the texture of these cookies without the jam added even! Does anyone know how much cocoa I would need to add to make them chocolate?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SandieB

  16 January 2009

  SandieB commented on this recipe

  I loved the flavour of these, but I found the dough much, much too sticky to work with. I had to add loads more flour to even be able to knead it, plus extra to be able to roll it out even after an hour in the fridge.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Brigitta

  16 March 2009

  Brigitta rated and commented on this recipe

  

  Hi these were fabulous , it was easy to make i added a few table spoon pf cocco to it to make them chocolate . only one problem........... they go too quick ;) haha xxx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Terri's

  23 March 2009

  Terri's commented on this recipe

  I had a lot of problems with the stickiness of the dough and all the additional flour made the end result extremely crumbly so a lot of the biscuits broke up while I was assembling them. Tasted good though and the guests enjoyed them - I used a small heart cutter to take out the centres and cooked the hearts as little petit four and that went down very well too! Overall though, I think it was an awful lot of time and effort for an only "okayish" result - that could be more of a reflection on my baking skills than the biscuits though! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Terri's

  23 March 2009

  Terri's rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CPC464

  29 July 2009

  CPC464 commented on this recipe

  First time trying these and I have to say I also found the dough hard to work with, even when it came out of the fringe as soon as I rolled it it started cracking, however, I persevered and when I finished them they looked great and (according to my kids) tasted even better than they looked. I enjoyed making these and found the recipe quite easy to follow.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CPC464

  29 July 2009

  CPC464 rated and commented on this recipe

  

  Forgot to rate this SO! Here's my Rating

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynndie

  23 September 2010

  Lynndie commented on this recipe

  does anyone know if these can be frozen ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nic

  27 July 2011

  nic rated and commented on this recipe

  

  OK - quite fiddly, as some broke whilst assembling them, nice enough biscuits, if not a little disappointing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aftersixpence

  20 December 2011

  aftersixpence commented on this recipe

  Really nice recipe. I made stars for Christmas and they were beautiful. To address some of the posts above. Do not add the flour and nuts to a mixer but add by hand. Rest the dough in the fridge but let it come to room temperature before you roll it out. Roll out in portions on a silicon pastry mat dusted with icing / confectioners sugar. The dough is delicate so light hands are needed. It is best to do the inner cut outs on the tray you will bake the on to avoid shape distortion. I had to puree my strawberry jam so the cookie would lie flat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LizzyB

  08 October 2012

  LizzyB rated and commented on this recipe

  

  Absolutely delightful!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3738/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 225g unsalted butter , softened
• 150g caster sugar
• 1 tsp vanilla extract
• 3 egg yolks , beaten
• 250g plain flour
• 110g ground almonds
• raspberry and apricot jam, for spreading
• icing sugar , to dust

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 20

Preparation and cooking times

Ready in 45 mins, plus chilling time

Vegetarian

Ingredients

• 225g unsalted butter , softened
• 150g caster sugar
• 1 tsp vanilla extract
• 3 egg yolks , beaten
• 250g plain flour
• 110g ground almonds
• raspberry and apricot jam, for spreading
• icing sugar , to dust

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.