There’s nothing better than a bit of festive baking, especially when you’ve just bought some cute new cookie cutters, and these Easter biscuits were a joy to make.
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They’re easy to make, look wonderful and would make a perfect snack at an Easter party, or elevenses on Easter morning. They’re also LOADS of fun to make with children, so why looknot make them as an activity on the run up to Easter?
I got the idea for these biscuits when I saw these wildly cute cookie cutters in my local Sostrene Grene. If you can’t get hold of those, I’ve found some similar ones on Amazon here.
Easter Jam Sandwich Biscuits – The Ingredients
- Caster sugar – caster sugar is a perfectly ground sugar for biscuits such as this. You want sugar that is light and not grainy. Caster sugar is the perfect one here.
- Butter – I specifically haven’t stated in the ingredients whether you should use salted or unsalted butter, because both will work here. Salted butter kick starts the flavours, enhancing sweetness as well as the vanilla flavour, so use salted if you like a stronger taste to your biscuits.
- Egg – make sure you use a fresh, large egg. It needs to be large so that you have enough liquid in your dough.
- Vanilla essence – optional, but delicious.
- Plain flour – you want plain, white flour. Don’t use self raising or whole grain.
- Jam – you can use any flavour of jam you like. I used a rhubarb and blueberry one that I also bought from Sostrene Grene (the tartness worked wonderfully). This one would work equally as well.
Cooking the Easter Biscuits
Baking is something of a science, so I have some tips to help you out as you’re cooking them:
- Allow your butter to soften before creaming with the sugar. It’ll make the process so much easier.
- If the mixture appears to split when you add the egg, keep beating – vigorously- until the mixture combines.
- DON’T SKIP THE CHILLING TIME – this is my biggest tip. You want the dough to be stiff, rather than soft, when you roll it out otherwise you will have a nightmare trying to shape the cookies.
- Keep a close eye on the biscuits when they’re in the oven – they can catch really easily.
- You can add an optional dusting of icing sugar after you’ve made the biscuits to add a little extra magic.
- You can mix up the filling. I used jam, but why not try buttercream or Nutella?
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Easter Jam Sandwich Biscuits
Save This RecipeIngredients
- 120 g caster sugar
- 120 g butter
- 1 large egg
- 1/2 tsp vanilla essence
- 240 g plain flour plus extra for dusting
- 6 tsps jam
Instructions
- Start by creaming together your sugar and butter in a large mixing bowl until fluffy and pale. Make sure everything is combined.
- Crack the egg into the bowl and add the vanilla essence. Beat until combined.
- Add the flour and beat until the dough comes together.
- Put a sprinkle of extra flour onto a work surface and tip the dough out. Need gently until it all comes together and forms one ball (then stop – you don’t want to overwork the dough).
- Cut the dough into two equal pieces and wrap each one in clingfilm. Put in the fridge and allow to chill for an hour.
- Meanwhile, preheat the oven to 180 degrees Celsius.
- After an hour, prepare two baking sheets by lining them with baking parchment.
- Remove the biscuit dough from the fridge. Dust the work surface with more flour and tip one half of the dough out onto it. Using a rolling pin, roll until it is 3-4mm thick.
- Use your ‘base’ cookie cutter to cut twelve pieces from the dough. Place them evenly on one of the baking sheets.
- Next, roll out the second half. Use your ‘top’ cookie cutters (with the shape in middle) to cut another 12 pieces. Place these evenly on the other baking sheet.
- Put both baking sheets in the oven. Bake for 10 minutes, checking often – they might cook more quickly depending on your oven type. They are done when they are hardened and very lightly golden. If they are still soft after 10 minutes, leave them for a couple more minutes.
- Remove from the oven and leave to cool completely on a wire rack.
- When cool, compile by putting half a teaspoon of jam on a ‘base’ cookie. Spread evenly with a knife, then top with a ‘top’ cookie. Continue until all are sandwiched.
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