I love these biscuits and they are so easy and speedy to make, they look nice and rustic as opposed to posh jammy biscuits which are a bit more refined. Better for eating outside or snacking on than the posh ones. They’ll last a few days in an air-tight tin but are best eaten as soon as possible.
Ingredients for about 20
200g self raising flour
1 beaten egg
Dead easy – Mix flour, sugar and butter together in processor until crumbly, then add enough egg to give you a stiff dough – maybe do last bit by hand. Shape the dough into a tube about 5cm in diameter. Next either cut the tube into 2cm slices or take a small piece of dough and form a ball, place slices or flattened balls on a baking tray . Make a dent in each biscuit (use your thumb or the end of a wooden spoon) and drop a teaspoonful of jam into it.
Bake at 180°c for 10 mins until golden. When cool they melt in your mouth!