Jammy biscuits Recipe
- 150g/3½oz butter, at room temperature, cut into cubes, plus extra for greasing
- 75g/2¾oz sugar
- 1 vanilla pod, split, seeds scraped out with the tip of a knife
- 225g/8oz flour, plus extra for dusting
- 100g/3½oz clotted cream
- 100g/3½oz ready-made strawberry or red cherry jam
- Preheat the oven to 170C/325F/Gas 3.
- In a bowl, rub together the butter, sugar, vanilla seeds and flour, using your fingertips.
- Bring the mixture together to form a dough, turn out onto a lightly floured work surface and knead until the dough is smooth. Roll into a ball, then wrap the dough in cling film and chill in the fridge for at least 15 minutes.
- When the dough has chilled, roll it out onto a lightly floured work surface until it is about 6mm thick.
- Cut 7.5cm/3in discs from the dough using a cookie cutter or upturned mug.
- Divide the pastry discs into two portions. Cut a small 1.5cm/1¾in heart shape from each disc in the first portion using a shaped cookie cutter or sharp knife. Leave the remaining pastry discs whole.
- Lightly grease a baking tray and place all of the discs onto it. Bake in the oven for 12-15 minutes, or until crisp and pale golden-brown. Remove from the oven and place onto a wire rack. Set aside to cool.
- When the biscuits have cooled, place one teaspoonful of clotted cream onto each of the whole biscuits. Spoon a small dollop of jam on top of the cream. Place the biscuits with the heart-shaped holes on top and gently squeeze together.
