Raspberry Jam Sandwich Biscuits

These Raspberry Jam Sandwich Biscuits are two crumbly biscuits, with a raspberry jam filling in between. At the end dusted with icing sugar for an added sweetness. 

As it is Easter and we are in this self-isolation period, I wanted to share one more sweet treat this week, since everyone is baking their days away! Besides, I adore Jammy Dodgers and the fact that these are unavailable here in Luxembourg made me create my own version. Up until recently, whenever I went back to Malta, I always grabbed a packet or two to bring home with me to satisfy my taste buds. However I always ended up regretting not getting more! Now that I have created this recipe, I don’t have to worry about leaving some space in my luggage for these biscuits. Although you know, I will still find an excuse to fill it up with some Maltese goodies or anything I can’t get my hands on in Luxembourg, something that will eventually lead to the struggle in closing the luggage.

For the dough, I went for the classic Italian pasta frolla: a sweet dough made of flour 00, cold butter, eggs, sugar and lemon peel. I love this dough as it is versatile, easy to whip up and its ingredients are pantry staples.

Little Heart Shape

Jammy Dodgers are circular biscuits with a tiny heart cut out in the centre, where you can see the jam. Unfortunately, I still don’t own a tiny cutter to create the very small hearts which characterise the Jammy Dodgers. Yet, that doesn’t have to stop me, right? Instead, I used the smallest heart cutter I have, and also experimented with a star shaped one. I will definitely re-use the star shaped one to make these biscuits once Christmas starts approaching. They turned out prettier than I expected! I loved that extra raspberry jam showing. 

Even though in this recipe I am calling for raspberry jam, you can replace it easily with any jam you like or with some chocolate spread! Have fun finding your favourite filling! 

Wish you a very happy (and sweet 😉) Easter to you and all your families! Stay safe!

Raspberry Jam Sandwich Biscuits

Two crumbly biscuits, with a raspberry jam filling in between and dusted with icing sugar for an added sweetness. 

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Resting Time:30 minutes mins

Total Time:1 hour hr

Course: Dessert

Cuisine: European

Keyword: Biscuits

Servings: 24 biscuits

Ingredients

• 250 g flour 00 (2 cups)
• 100 g icing sugar (1 cup)
• 125 g butter cubed (1/2 cup)
• 1 egg
• 1 lemon peel
• raspberry jam

Instructions

• In a large bowl mix the flour and the cubed butter to a crumbly mixture. Work with your fingertips so that you don't melt the butter.
• Add the icing sugar and the lemon peel and combine well.
• Form a well with the ingredients, put the egg in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
• Wrap in cling film and let it rest in the fridge for at least 30 minutes.
• Meanwhile preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
• Roll out the dough on a floured surface until it's about 1 cm thick. Cut the dough into even circles. With a smaller (heart) cutter cut out the centre of half of the biscuits. 
• Transfer to the baking tray, leaving some space between one another, and bake for 15 minutes, until they turn slightly golden brown at the edges.
• Leave to cool at room temperature on a cooling rack.
• Once all the biscuits have cooled a little but are still a bit warm, dust with icing sugar the biscuits with the cut out centre.
• Add about a teaspoon of raspberry jam to each of the full biscuit and place the cut out centre biscuit on top of the jam. Thus, sandwiching the jam between the two biscuits.

Notes

• Do not over knead the dough as the biscuits will come out too fragile and they will crumble and break easily. 
• Getting the cut-out perfectly in the centre might be a bit tricky if you don’t have a specific cutter, therefore don’t stress with it! They will still turn out beautiful and yummy.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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