One of my favourite Christmas traditions is baking sweet treats to share with friends and family, whether it's creating elaborate gingerbread structures with my husband (pre-children!) or making brownies with my two boys. Inspired by Durham JAM and their jam making video, I made a small batch of raspberry jam with the extra fruit from our garden in the autumn, so this year we're going to try making jammy biscuits using this recipe from the newly published SCM Cookbook!
Makes 12 biscuits (approx)
- Prep time: 40 minutes
- Cook time: 10-12 minutes
- 250g butter
- 300g plain flour
- 140g caster sugar
- 1 egg
- 2 tsp vanilla essence
- Add butter and sugar into a mixing bowl and cream together with a wooden spoon.
- Add the egg and vanilla essence to the mixture and stir thoroughly.
- Finally, add the flour and mix until it becomes a dough.
- Once you have created your dough, finish working it by hand into a sausage shape. Wrap the dough in cling film (or a wax wrap to be more environmentally friendly!) and place it in the fridge for half an hour.
- After the dough has been in the fridge for half an hour, remove it and cut it into slices of roughly the same thickness.
- Once cut, place the dough onto a baking tray that has been lined with greaseproof paper.
- Gently push down on each piece of dough with your thumb, creating a small dent, then add a spoonful of jam into each dent.
- Place the biscuits in the oven for 10-12 minutes and bake at 180°C/Gas Mark 6.
- Once the biscuits have gone golden at the edges, remove them from the oven and leave to cool.
To get your very own copy of the SCM Cookbook, visit our merch store!