♥ Jammy Biscuits
These yummy little numbers are a great way to treat the kids, not only for eating but having them help with the baking too.
With simple staple ingredients and only 15 minutes baking time, these biscuits are a wonderful idea for an unplanned activity if you’re at home with the children this summer.
Buttery, flaky, crisp and sweet.
So all the schools are off and it’s deep into the summer holidays. Well it’s already August! After a couple of fun and relaxing trips abroad, I’m back making the most of my time left in England trying to catch up with family and friends.
Having people round to visit and wanting to try some baking, I came up with a couple of fun and easy treats made more enjoyable with children. These jammy biscuits are the first.
This recipe was created by simplifying other biscuit recipes by replacing egg with water; something that can be done with pastry making. With its similar technique, I thought the substitution would not make too much difference. And luckily it didn’t.
It’s an easy mix of flour, butter and sugar all in one bowl to create a short biscuit with an added gooey jam middle. Yum!
I used my homemade strawberry, rhubarb and ginger baked jam from a few weeks back for this recipe, of course. However feel free to use whatever jam you like. Apricot jam or even orange marmalade could be worth a try.
Get the children to rub the butter into the flour, if you don’t mind the mess! Or dribble in the jam in their thumbprint indentations. It’s the jammy centre my son loves the best!
These biscuits can last up to a week stored in an airtight container and are easy to pack to take along to picnics. I don’t advise sharing them out on car rides though, as they are very flaky and crumbly… you’ll be left picking up pieces down the sides of the seats! Something I learnt myself.
Please also see how to make your own baked jam, perfect for these biscuits…
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