Yield eight biscuits


200g/7oz self-raising flour, sieved

100g/3.5oz caster sugar

100g/3.5oz unsalted butter, cold and cubed

1 large egg, lightly beaten

1 teaspoon of whatever jams or spreads you fancy per biscuit


1. First up, get your hands stuck into a large mixing bowl and rub the flour, sugar and butter to resemble fine breadcrumb with your fingertips.

2. Add the egg until the mixture comes together to form a stiff dough.

3. If you want your jammy biscuits to come out perfectly round then put the biscuit dough in the fridge for an hour at this point to relax and chill out, this will make them lovely and soft and tender.

4. Put the kettle on and have a brew and do some ironing.

5. If you're not fussy preheat the oven 190c/gas 6 and read on.

6. Divide the dough into 50g/2oz balls using a little flour, then place onto two greased or paper parchment baking trays.

7. Push down slightly and remember these will spread and rise slightly and so will come out bigger.

8. Get the kids to wash their hands, make a dent with their thumb and drop a good dollop of jam in the centre or even a chocolate spread and peanut butter version if you want.

9. Bake for 12 to 15 minutes until slightly-risen and just-goldenly-coloured with the jam bubbling.

10. Allow to cool a little on the baking trays.

11. Best eaten slightly warm with a large glass of iced cold milk.