{has_more=true, offset=10, total=16, results=[{comment_text=i haven't made the, approved=true, user_name=kp, hs_createdate=1742852499984, rating_new__1_5_=5, id=25567476340}, {comment_text=😋 yummy, approved=true, user_name=Vana.mum, hs_createdate=1742601001965, rating_new__1_5_=5, id=25470918506}, {comment_text=Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again., approved=true, user_name=Honey, hs_createdate=1729058697711, rating_new__1_5_=5, id=17019084341}, {comment_text=Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again., approved=true, user_name=Honey, hs_createdate=1729042896767, rating_new__1_5_=5, id=17017783128}, {comment_text=They came out flat...disappointed, approved=true, user_name=Donna, hs_createdate=1728214056823, rating_new__1_5_=1, id=16389749041}, {comment_text=Great biscuit that the whole family enjoys. I always put the jam on the buiscuit BEFORE baking. This makes the jam much firmer and easier to handle., approved=true, user_name=Simone, hs_createdate=1724805676138, rating_new__1_5_=4, id=14733909888}, {comment_text=Love them will make them again ❤️, approved=true, user_name=SANDRA Rickard, hs_createdate=1720925166480, rating_new__1_5_=5, id=14077560237}, {comment_text=Good biscuit recipe with delicious jam center!
I didn't read the portioning so made 24, rather than 40, and the jam to biscuit ration was a bit anemic. Would recommend trying for a smaller biscuit - though I'm skeptical that it could make 40 biscuits with a 3cm diameter.
I'd also recommend baking the jam centers for 5 mins so they form a skin. My biscuits slopped jam all over their container, but that could have been user error - fossicking in my pantry for biscuits at midnight in the dark was probably not the ideal way to treat their storage., approved=true, user_name=Shalott Muse, hs_createdate=1716176735448, rating_new__1_5_=4, rating=80, id=13316171382}, {comment_text=Although they didn't make 40 -mine made 30-it is a great recipe, approved=true, hs_createdate=1716176735111, rating_new__1_5_=4, rating=80, id=13316116653}, {comment_text=They didnt make enough it says they make 40 so I doubled it and it didn't make 80, approved=true, user_name=No, hs_createdate=1702249883642, rating_new__1_5_=2, id=11175436380}]}
Reviews
16
What did you think of this recipe?
kp
i haven't made the
5
Vana.mum
😋 yummy
5
Honey
Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again.
5
Honey
Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again.
5
Donna
They came out flat...disappointed
1
Simone
Great biscuit that the whole family enjoys. I always put the jam on the buiscuit BEFORE baking. This makes the jam much firmer and easier to handle.
4
SANDRA Rickard
Love them will make them again ❤️
5
Shalott Muse
Good biscuit recipe with delicious jam center!
I didn't read the portioning so made 24, rather than 40, and the jam to biscuit ration was a bit anemic. Would recommend trying for a smaller biscuit - though I'm skeptical that it could make 40 biscuits with a 3cm diameter.
I'd also recommend baking the jam centers for 5 mins so they form a skin. My biscuits slopped jam all over their container, but that could have been user error - fossicking in my pantry for biscuits at midnight in the dark was probably not the ideal way to treat their storage.
4
Unknown
Although they didn't make 40 -mine made 30-it is a great recipe
4
No
They didnt make enough it says they make 40 so I doubled it and it didn't make 80
Preheat oven to 160°C bake. Line 2 large oven trays with silicone sheets or baking paper.
Using an electric mixer, cream the butter, Chelsea Raw Caster Sugar and vanilla until smooth and pale. Add the egg and beat well.
Slowly beat in the flour and salt until a stiff dough forms.
Use either a small ice-cream scoop or clean hands to roll the dough into balls about 3cm diameter. Place on prepared trays, allowing a 3-4cm gap between each biscuit.
Flatten slightly, then use the end of a wooden spoon to make a small indentation, about 1cm across, in the top of each biscuit (this is to hold the jam after baking)
Bake 10-15 minutes or until pale golden. Remove from the oven and, while the biscuits are still warm, use the handle of the spoon to repress down the indentation in the middle of each biscuit. Remove onto a wire rack to cool completely.
Lightly sift Chelsea Icing Sugar over the cooled biscuits. Using a teaspoon, spoon a small amount of jam into the centre of each biscuit. Store in an airtight container.
Additional tips
Chelsea Raw Caster Sugar adds a delicate caramel flavour to these simple little biscuits.
Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again.
5
Honey
Yummm! I took some advice from someone else that left a review saying to bake the jam for 5 mins turned out really good. Also better to eat after you’ve stored in an airtight container they become more soft. Love this recipe and would make again.
5
Donna
They came out flat...disappointed
1
Simone
Great biscuit that the whole family enjoys. I always put the jam on the buiscuit BEFORE baking. This makes the jam much firmer and easier to handle.
4
SANDRA Rickard
Love them will make them again ❤️
5
Shalott Muse
Good biscuit recipe with delicious jam center!
I didn't read the portioning so made 24, rather than 40, and the jam to biscuit ration was a bit anemic. Would recommend trying for a smaller biscuit - though I'm skeptical that it could make 40 biscuits with a 3cm diameter.
I'd also recommend baking the jam centers for 5 mins so they form a skin. My biscuits slopped jam all over their container, but that could have been user error - fossicking in my pantry for biscuits at midnight in the dark was probably not the ideal way to treat their storage.
4
Unknown
Although they didn't make 40 -mine made 30-it is a great recipe
4
No
They didnt make enough it says they make 40 so I doubled it and it didn't make 80