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Raspberry Jam Sandwich Biscuits

Two crumbly biscuits, with a raspberry jam filling in between and dusted with icing sugar for an added sweetness. 
Prep Time15 mins
Cook Time15 mins
Resting Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: European
Keyword: Biscuits
Servings: 24 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.