Jam Tart Biscuits

Jam Tart Biscuits

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Makes 26 – 30
Preparation time – 8 minutes + 15 minutes resting time
Cooking time – 12-15 minutes

Simple but effective buttery biscuits – for all the family.

Nutritional count per batch
Energy 711kcal/2992kj; Protein 10.9g; Carbohydrate 110.7g of which sugars 44.1g; Fat 28.1g of which saturates 16.7g; Cholesterol 116mg; Calcium 173mg; Fibre 2.7g; Sodium 190mg


100 g/ 3 ¾ oz caster sugar 100 g/ 3 ¾ oz unsalted butter, softened 1 egg 100 ml/ 3 ½ fl oz sour cream 350 g/ 12 oz plain flour 5 ml/ 1 tsp baking powder 90 ml/ 6 tbsp raspberry jam


  1. Preheat the oven to 180’C/160’C Fan/350’F/ Gas 4
  2. Put the sugar and butter in a large bowl and beat together until light and fluffy. Beat in the egg, then mix in the sour cream.
  3. Sift the flour and baking powder together, then incorporate into the sugar, butter and egg mixture, which will have a fairly wet consistency.
  4. On a lightly floured surface, roll out the dough to 5 mm/ ¼ in thickness then, using a floured 5 cm/2 in round cutter, cut out rounds and place on a baking tray. Leave to rest for 15 minutes.
  5. Press down the centre of each round with your thumb or the back of a teaspoon, then spoon a little raspberry jam into the indentation.
  6. Bake the biscuits in the oven for 12-15 minutes, until golden.
  7. Transfer to a wire rack and leave to cool before serving.

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