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Jam sandwich biscuits

Jam sandwich biscuits


Granny B’s Scottish shortbread recipe has been passed down through generations to our food editor, Linzi

  • Feeds 14 Feeds 14
  • Ready in 30 minutes

Each serving contains

  • Energy
    1027kj 246kcal
  • Fat
    High 19%
  • Saturates
    High 42%
  • Sugar
    Med 12%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 250g Co-op plain flour
  • 80g cornflour
  • 225g Co-op unsalted butter, softened
  • 100g Fairtrade caster sugar, plus 1 tbsp
  • 100g jam (we used raspberry, apricot and blackcurrant)


  1. Sift together both flours
  2. Beat the butter and the 100g sugar until light and fluffy
  3. Mix in the dry ingredients to make a dough
  4. Shape into a ball and cover with cling film, then chill for 15 mins
  5. Halve the dough, then put one half between two sheets of greaseproof paper
  6. Roll out to a thickness of around ½ cm, then cut out 14 circles, each 8cm in diameter
  7. Repeat with the remaining dough, then transfer to two lined trays and chill again for 15 mins
  8. Preheat the oven to 190°C/fan 170°C/gas 4
  9. Cut out circles, about 2cm in diameter, from the centre of half the biscuits
  10. Sprinkle the tops with the remaining sugar, then bake for 12-15 mins, until golden
  11. Allow to cool slightly then transfer to a wire rack to cool completely
  12. Once cooled, dollop 1 tsp of your chosen jam into the middle of each whole biscuit, before topping with a ring-shaped biscuit for a lid