quick, rough and ready jammy biscuits

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

100g sugar

100g butter

1 beaten egg

jam

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!

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1 Comment

Filed under biscuits/cookies, Scotland

One response to “quick, rough and ready jammy biscuits

  1. Pingback: posh jammy biscuits | ~~~ lovely buns ~~~

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