If you have time, place the trays of biscuits in the fridge to chill for around 15-20 minutes. This will help them to hold their shape while baking.
Add a little jam to fill the centre of each biscuit and bake for 12-15 minutes, or until slightly golden and cooked through.
Allow the biscuits to sit on the tray for 1-2 minutes and then use a flat spatula to transfer them to a wire rack to cool completely. (Or eat while warm- be careful of hot jam!). Enjoy!
Notes
I prefer salted butter for this recipe, but salted or unsalted can be used, depending on what you have available. Make sure the butter is softened at room temperature before beating.
I recommend weighing your flour, for accuracy. Too much flour will cause the biscuits to be dry and crumbly.
For perfectly shaped biscuits, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat! Chilling them will prevent spread and help the biscuits hold their shape.
Try adding this homemade raspberry chia jam.
The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
Don’t press the hole in the dough too deep, or the jam will fall through the bottom of the biscuits.
The biscuits will expand and flatten on the tray while baking, so leave enough space on the tray between each one. To avoid them melting too much onto the tray, the dough should be soft, but still hold its shape when rolled and gently pressed. If the dough feels too soft, add a little more flour.
The biscuits will be soft when removed from the oven. Let them sit on the tray for 1-2 minutes before transferring to a wire rack to cool.
Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
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