Simple jammy biscuits

Simple jammy biscuits

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(135 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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Joanne Davey's picture
Joanne Davey
19th Feb, 2018
1st sweet I have baked in our new flat. The biscuits are gorgeous with custard (I used Aunt Bessies). Crunchy on the outside, soft in the centre the biscuits tasted buttery and rich. The only adjustment to the recipe I made was I used raspberry jam (happy shopper)in place of strawberry (I didn't have any strawberry).
20th Jan, 2018
Quick, easy and a perfect rainy morning toddler distraction .
goodfoodteam's picture
16th Aug, 2016
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.
6th Nov, 2015
Just finished making these jammy biscuits with my 4yr old daughter. Taste great and so simple
23rd Apr, 2015
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!
24th Jan, 2015
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!
2nd Jan, 2015
I adore this recipe. I make it every few weeks with different twists. Perfection. I add ground almonds to mine and coconut palm sugar.
20th Oct, 2014
Does anyone know why these took 40 mins to cook? and why they have a soggy bottom?
28th Sep, 2014
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
16th Sep, 2014
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.


6th Nov, 2017
How long do these last for once baked, please?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. If kept in a sealed container they should keep up to 5 days.
24th Jul, 2016
Would I be able to use milk instead of egg to bind? My son has an egg allergy
24th Apr, 2014
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!