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Jammy Biscuits

  • RECIPE MAKES: 14 biscuits
  • PREP TIME: 20min
  • COOK TIME: 12-15min
Step 1

Preheat oven to 200°C/180°C fan forced.   Line a large baking tray with greaseproof paper.  Dust a clean workbench with the extra Fate reserved for kneading. 

Step 2

Place Fate, custard powder, sugar, and margarine into a large mixing bowl. Using fingers, rub margarine into the dry ingredients; 3-5min; until well combined. 

Step 3

Tip mixture onto the dusted workbench, knead 1-2min; or until a large ball is formed.   Using a sharp knife, slice ball in half.  Reshape each half into a ball. 

Step 4

Between two sheets of greaseproof paper, roll one half of the dough to a ¾ cm thickness.  

Step 5

Cut 14 biscuits using the cookie cutter.  With a small spatula, lift biscuits onto the baking tray (you may need to re-roll the dough which remains after cutting first round to obtain 14 cookies).  

Step 6

Repeat steps 4 and 5, using second half of the dough.  

Step 7

Bake 12-15min; until tops are just golden. Remove from oven and transfer to a wire rack to cool.


Step 8

Spread 1 tsp jam over the base of a biscuit.   Repeat until you have 14 jam topped biscuits (half of the biscuit batch).  Top each of these with a second biscuit to complete the jammy biscuits.   Sprinkle with icing sugar if using. 

Serving Suggestion:

Try spreading a little whipped cream over the jam before sandwiching the cookies together. This makes a truly decadent biscuit!


Top Tip:

Depending on the occasion, you may like to experiment with a different shape of cookie cutter.  There are so many available, you will be able to find something to suit your needs.  

These biscuits stay fresh in an airtight container for 3-4 days.  If it is warm, spread with jam just before eating.

  • 3 cups Fate Low Protein All-Purpose Mix (plus extra for kneading)  
  • ⅔ cup Custard powder
  • ¾ cup White sugar 
  • 300g Margarine  
  • 14 x 1 tsp Jam i.e., raspberry or strawberry  
  • 2 Tbsp Icing sugar (optional)