The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!
This recipe makes around 24-26 biscuits when using heaped tablespoon sized balls of dough. They can be made smaller, or larger if preferred. Cooking times will vary.
Storage: keep them in an airtight container for up to 5 days. Alternatively, they can be frozen for up to 3 months.
The dough can wrapped be frozen for up to 2 months.
Please note that the nutrition information is based on this biscuits being made into 26 biscuits, with each biscuit being one serve. The nutritional
information is an estimate only and does not take into account any other sides served with the biscuits.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
