Baking with Duerr's : Jammy Biscuits *

As promised, I am back with an original Duerr's recipe for jammy biscuits. These are absolutely heavenly and so easy to make!! I doubt I will be buying biscuits again for a while now I have this recipe to go to!!

Duerr's Logo

This lovely recipe was on a card that came with my jams, but you can find it *right here* along with lots of others; I am already debating which to try next! One observation I did make was that the method failed to mention how wet your pastry will be and that you need to work it before rolling. This might be obvious in hindsight, or to more experienced cooks than myself, but I really did panic that I'd done something wrong! Oh and the pre-heating instruction was vastly too early. Apart from that, I absolutely love this easy recipe. The aroma of vanilla that filled my flat while they were cooking was sheer heaven.

Oh, and an advanced warning here that my kitchen is still rather lacking in the baking supplies department and I had to improvise with my cutting tools!

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits ingredients
ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits ingredients


  •  200g plain flour
  • 75g caster sugar
  • 100g butter
  • 1 egg, beaten
  • 1 tbsp vanilla extract
  • 1 tbsp cornflour
  • Duerr's Jam
  • icing sugar, for dusting
Our first job is to combine the butter and sugar. For this I used an electric whisk. Make sure you get all the bits that track up the side of the bowl, we need everything to be mixed well. Once you have it looking light and slightly fluffy, gradually add your egg and vanilla mixture. I was apprehensive about the tablespoon measurement too, but have faith! It's totally ok. Mix well, again making sure to get everything that ends up around the sides of the bowl.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits


Once you have something that looks like cake mix, it's time to sift in your flours. I'm afraid your electric whisk is no good here, so it's time to break out the wooden spoon and use some old fashioned elbow-grease! Add the flour gradually, making sure to mix well the whole time. I was a bit frugal with the cornflour which may have been why my pastry was so wet, so don't be shy with your tablespoon! Once you're happy with your dough, turn it out onto a sheet of clingfilm, wrap and leave to chillax in the fridge for half and hour. Pop the kettle on and have a cuppa.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits pastryThatRedheadSaid : Baking with Duerr's : Jammy Biscuits pastry

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits pastryThatRedheadSaid : Baking with Duerr's : Jammy Biscuits wrapped pastry

My pastry had me rather cross when I removed it from the fridge! I was convinced I'd done something wrong, but pushed on with the recipe card I was following. It soon became apparent that my dough just wasn't doughy enough.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits chilled pastryThatRedheadSaid : Baking with Duerr's : Jammy Biscuits chilled pastry


poker face meme

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits rolled pastry

I rolled it out, but it kept breaking apart and needed a profuse amount of flour to keep it from sticking. This made me a teeny bit frustrated. I could almost feel the pastry laughing at my incapability...

troll meme


challenge accepted meme
But either something buried in the recesses of my brain or cooks intuition kicked in and I started to knead the dough in all the flour and cornflour - no more than a teaspoon - I had added to the counter. Sure enough, it started to come together and behave more like a dough with some elasticity to it.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits rolled doughThatRedheadSaid : Baking with Duerr's : Jammy Biscuits rolled dough


like a boss meme

So I won the battle of the damp pastry! Haha!!!! 

Now would be a good time to turn your oven on and pre-heat to 160 degrees for a fan oven or 180 for conventional. Line a baking tray with baking paper and get your cookie cutter. Roll your pastry to about 3mm thickness and the length of your rolling pin. I did warn you I had to improvise, so I'm using a ramekin and a very sharp knife!

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits toolsThatRedheadSaid : Baking with Duerr's : Jammy Biscuits

This is the fun part! Cut out your cookies and carefully transfer them to the baking tray. I pressed down quite firmly on the pastry before cutting around the edge of my ramekin. It worked a treat! :) My dough yielded 13 the first time around. There was space for two more so I rolled my dough back up and started again!

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits prepThatRedheadSaid : Baking with Duerr's : Jammy Biscuits prep

To cut the holes into the center of the biscuits I settled on using a plastic icing tip! It was the ideal size and didn't give me any problems with removing the pastry. Once that is done pop them straight into the middle of your oven for 15 minutes. They will come out very pale, but don't worry. If you want a bit more colour, I wouldn't go beyond 17 minutes or they will just burn.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits improvising

Once your cooking time is up, transfer them to a wire cooling rack and leave for a good hour before coming back to complete your biscuits! There is a bonus biscuit in this batch as a cooks treat.. ;)

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits

To finish off your biscuits, I found it easiest to separate the biscuits that were going to be dusted with icing sugar from those that were getting the jam treatment. Because I'm indecisive and have a thing for colours, I opted for Duerr's strawberry jam and their blackcurrant jam.

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits

ThatRedheadSaid : Baking with Duerr's : Jammy Biscuits

I cannot describe accurately enough just how incredible these biscuits are!! The vanilla flavour is out of this world and works so well with either jam. You must, must, must try them! I am fairly certain that my remaining biscuits will be gone by the end of today. YUM!!!! :)

You can find Duerr's on Facebook and Twitter, so go and say hi! 

Until next time! <3
100g butter
75g caster sugar
1 egg
200g plain flour
1 tsp vanilla extract
1 tbsp cornflour
Your favourite Duerr’s jam – we used Strawberry and Seedless Raspberry
Icing sugar, to dust
- See more at: http://www.duerrs.co.uk/recipe/jammy-biscuits-2/#sthash.jc9fzGgY.dpuf
100g butter
75g caster sugar
1 egg
200g plain flour
1 tsp vanilla extract
1 tbsp cornflour
Your favourite Duerr’s jam – we used Strawberry and Seedless Raspberry
Icing sugar, to dust
- See more at: http://www.duerrs.co.uk/recipe/jammy-biscuits-2/#sthash.jc9fzGgY.dpuf
Samantha Nicholls. Powered by Blogger.

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