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
- 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
- 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.
- 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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