Home
Recipes
Giant jammy biscuit

Hands holding a giant jammy biscuit with icing sugar on top

Giant jammy biscuit

Name: Giant jammy biscuit
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 115g unsalted butter softened; 115g caster sugar plus extra for dusting; 1 egg; 225g plain flour; 50g cornflour; 150g fresh or frozen raspberries; 185g jam sugar

Abi Pastry

Save recipe

Serves 2 - 4

Easy

Prep: 30 mins

Cook: 20 mins

plus chilling

0 reviews

loading...

What better way to teach little ones the joy of baking than with a nostalgic recipe? Try this giant jammy biscuit and transport yourself to childhood

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Earl Grey teacakes

A star rating of 5 out of 5.3 ratings

Rooibos & pear tea

A star rating of 5 out of 5.2 ratings

Brownie banana bread

A star rating of 3.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

115g unsalted butter

softened
115g caster sugar

plus extra for dusting
1 egg
225g plain flour
50g cornflour

For the raspberry jam

150g fresh or frozen raspberries
185g jam sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: (4)

kcal799
fat26g
saturates16g
carbs131g
sugars77g
fibre3g
protein8g
salt0.69g

Method

step 1

First, make the jam. Put the raspberries in a small pan and crush completely using a potato masher or fork. Add the sugar and stir until combined. Put the pan over a low heat, stirring until the sugar has dissolved, about 5 mins. Turn up the heat to medium-high and boil for a further 5 mins until slightly thickened. Remove from the heat, then pass through a sieve over a bowl to remove the raspberry seeds. Cover and leave the jam to cool to room temperature and then put in the fridge to set.
step 2

Meanwhile, make the biscuit. Beat the butter and sugar in a bowl for around 5 mins using a wooden spoon or stand mixer fitted with the whisk attachment until slightly fluffy and pale. Add the egg and beat until just combined. Add the flour, cornflour, vanilla and ½ tsp salt, and beat until the dough is smooth and comes together.
step 3

Roll the dough out between two pieces of baking parchment until it's about 8mm thick. Chill in the fridge for 30 mins to firm up.
step 4

Cut out two large circles (about 15cm) from the dough using a large ring cutter or bowl as a guide. Stamp out the centre of one of the circles using a heart-shaped cutter. Put the dough back in the fridge and to chill for a further 10 mins. Heat the oven to 180C/160C fan/gas 4.
step 5

Bake for 14-16 mins until the edges begin to turn slightly golden. Remove from the oven and dust with some caster sugar while still warm. Leave to cool on a wire rack. Spoon the jam onto the whole biscuit and sandwich it with the other cut-out piece. Will keep in an airtight container for two days.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now