Simple jammy biscuits

Simple jammy biscuits

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(161 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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27th Jun, 2019
17th Jun, 2019
Yummy biscuits, quick and easy to make.
Justin KUONG
3rd Mar, 2019
las27sie, lau24601, maybe the oven was on 190F (about 88C) instead of 190C?
11th Oct, 2018
Much much too sweet and buttery, not for me.
Elizabeth Lefevers's picture
Elizabeth Lefevers
2nd Aug, 2018
Loved these! I didn't have any butter on hand so I had to use coconut oil and upped the flour just a bit to compensate. They're soft inside, with a bit of crunch on the outside. Super simple & quick, I'll definitely make them again.
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!


2nd Sep, 2019
Can they be frozen once baked?
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. To maintain the texture of these biscuits we don't recommend freezing the completed biscuits. You can, however, freeze the dough.
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!
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