Jammy Cream Biscuits


Eek! Another heart-shaped post! Sorry but there is a small window of opportunity to use the heart-shaped cutters and ’tis the season. That said, these beauties don’t need to be heart shaped – rounds, or squares would work equally well.

The important thing about these biscuits is the taste.

Most of you will be familiar with ‘Jammy Dodgers’, a traditional British biscuit of a sandwiched, round, shortbread biscuit with a raspberry jam filling. Not surprisingly these are a family favourite and you can rarely get away eating just one.


These Jammy Creams are a ‘nod’ to the Jammy Dodger but they do vary. These have a vanilla biscuit instead of the shortbread and in addition to your favourite jam filling, these have a creamy buttercream (yes, with a touch of double cream). Dusted with icing sugar prior to serving, these biscuits are delightfully pretty and if the truth be told, a little messy to eat but boy, do they taste good.



Although these may look intricate, don’t be fooled. They are relatively quick to prepare; only require 30 minutes chilling (although they can be chilled overnight); chilling makes for quick and easy cutting; bake for just 10-14 minutes and only straightforward icing and filling is required.


These are a perfect tea time treat to be enjoyed by young, or old. Serve with hot tea or a glass of milk. You have to agree they look inviting (sorry, I got carried away with my photos today!).

Baked with love for my kids – Happy Valentine’s Day x



Jammy Cream Biscuits

Makes 15 sandwiched biscuits


  • 350g plain flour
  • 100g self raising flour
  • 125g granulated sugar
  • 125g salted butter, diced (I used a French butter with added course sea salt)
  • 125g golden syrup
  • 1 egg
  • 1/2 vanilla pod, or 1/2 teaspoon of vanilla extract
  • Icing sugar, for dusting (optional)
  • For the Filling
  • 250g icing sugar
  • 125g unsalted butter, softened
  • 1/2 teaspoon vanilla paste, or extract
  • 2 tbsp. double cream or whole milk
  • Jam of your choice


  1. In a large bowl, sift together both the flours and mix in the sugar.
  2. Add the cubed butter and rub in, or with a paddle attachment of a freestanding mixer, mix until you have a 'sandy' consistency.
  3. Make a well in the flour/sugar/ butter mix and add the golden syrup. In a jug, beat together the egg and vanilla. Add the egg and mix until the dough comes together. Divide the dough into two large balls.
  4. Lay some parchment paper on to the work surface. Place one of the dough balls onto the paper and flatten slightly. Top with a layer of food wrap and roll the dough between the two until the dough is an even 5mm throughout. Place the parchment and rolled dough onto a baking tray. Repeat with the second dough ball and add to the tray also (on top of the first rolled dough). Chill in the fridge for about 30 minutes.
  5. Preheat the oven to 170 degrees C, or Gas mark 4.
  6. Take the chilled dough and your cutters of choice and cut the dough. Place the cut outs on a parchment lined baking tray, equally spaced and allowing for expansion during baking.
  7. Bake for 10-14 minutes until the biscuits become light golden in colour. Remove from the oven and allow to cool completely on a wire rack.
  8. To make the filling, whisk together the butter and icing sugar until light and fluffy. Add the vanilla and double cream and mix further. Add the icing to a piping bag and pipe stars all along the edge of the base biscuit. Add approximately a teaspoon of jam to the centre and top with the biscuit with the cut out (in this case the heart shaped cut out). Gently push down. Repeat with all the remaining biscuits.
  9. Dust with icing prior to serving (optional).
  10. Store in an airtight container.

Source: Adapted from Harriet Hastings and Sarah Moore’s ‘Biscuiteers Book  of Iced Biscuits’.


  1. You are such a pefect baker Joanne! These are so yummy and gorgeous! I can almost taste through your photos the crunchy, buttery biscuits against the soft cream and sweet jam! And I love those little hands! My children are already so grown up that they clutch their arms around me and lift me up!

    • thecontentedbaker says:

      Thank you Viviana, so sweet of you! These are a new favourite of ours now. Yes, the children grow so fast – this is my youngest daughter’s hand. They are small for such a short time so we have to enjoy them at every age! Have a great weekend 🙂

  2. What a sweet, sweet treat to make for your lucky kids!! These cookies look beautiful and I really love the combination of both the jam and the buttercream together. The attention to detail with the piping and the combination are just so nice. Great job, Jo!

    • thecontentedbaker says:

      Thank you so much Monica. This has been my baking ‘therapy’ this week. It was actually easier to pipe the little stars instead of a continuous line (as I had originally intended). It was more economic with the icing this way too! Have a great weekend and stay warm!

  3. Oh I love these! I adore jam-filled cookies but my favorite part is that you added a little buttercream! That’s suchhhh a great idea! I would eat way too many of these easily! haha I didn’t use my heart-shaped cookie cutter this year – guess I’ll just have to wait until next year to take it out!

    • thecontentedbaker says:

      Thanks Ashley! These are rather moreish. Yes – I can put my cutter away until next year now! Enjoy the weekend 🙂

  4. Awwwh Jo, these look like some of the prettiest cookies ever! They turned out fantastic! I really like Jammy Dodgers, but I’m sure that your homemade version tastes much better ;–)
    Happy vday! xx

  5. We get a packaged processed version of these biscuits here but nothing beats the homemade version and this is just the perfect example! I absolutely LOVEEEEE how they look and that photo of that half broken biscuit with the jam oozing out…TOOOO MUCh!!!! Salivating!!!!!!!!!!!!!!!!!!! ^_^

  6. these looks absolutely gorgeous! I’m planning to make these soon and im just wondering how long the buttercream can be stored for?

    • thecontentedbaker says:

      Hi Alina, So sorry for the late reply. As this buttercream recipe includes cream/milk it can’t be stored for a long time. However, if I wanted to make this ahead of time, I would make the butter cream and exclude the cream and milk initially. Store in an airtight container for up to a week in the refrigerator. When you come to use the buttercream you will need to whisk it up before using so at that point, add the cream or milk. Hope this helps.

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