Giant jam sandwich biscuits

Giant jam sandwich biscuits

The Birthday Cake Book
Laura Edwards

You can freeze this dough, or make the biscuits a day ahead. Only dust with icing sugar just before serving.

For the biscuits


Quantity Ingredient
250g plain flour, plus plenty to dust
50g cornflour
100g icing sugar, plus more to dust (optional)
250g unsalted butter, softened and diced
1 egg yolk
1 teaspoon vanilla extract

Special equipment

Quantity Ingredient
1 5 cm heart cutter
paint brush

To finish

Quantity Ingredient
6 tablespoons strawberry jam
or 6 tablespoons lemon curd
or 6 tablespoons caramel spread


  1. Preheat the oven to 170°C/fan 160°C.
  2. In a large bowl, sift the flour, cornflour and icing sugar together. Rub in the butter with your fingertips until the mixture resembles crumbs. Add the egg yolk and vanilla extract. Gently bring into a ball, wrap in cling film and rest in the fridge for 30 minutes or so, as this buttery biscuit dough is very soft and needs to firm up.
  3. On a very well-floured board, with a floured rolling pin, roll out half the dough to 4 mm thick. If the dough is too soft to work with easily, place the board of rolled-out dough into the fridge (room permitting!) to firm up for 30 minutes or so. Cut out three circles at a time using a 15 cm baking tin or a plate as a guide. Repeat with the remaining dough. Cut a heart shape from the centre of three of the biscuits.
  4. Place the biscuits on two or three baking sheets lined with baking parchment and, using the end of a paint brush, make a pattern all around the edges. Rest in the fridge or at room temperature for about 30 minutes. Bake for 12–15 minutes, re-cut the central hearts straight away if necessary, and cool on the baking tray; don’t try to move them until they’re cold!
  5. If the jam is not smooth, warm it slightly in a small pan, then press through a sieve to remove any lumps. Let it cool completely. Spread 2 tablespoons jam on to each of the whole biscuits, and dust those with heart-shaped holes with icing sugar, if you like. Place the tops of the biscuits on the bases.
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