Rolled Jam Biscuits

    1 hour 28 minutes

    These are delicious jam-filled biscuits made with a tart-like pastry. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar or chopped hazelnuts with sugar and enough sour cream to bind the mixture.

    11 people made this

    Serves: 48 

    • 2 1/4 (280g) cups plain flour
    • 1 pinch salt
    • 1/3 cup caster sugar
    • 1/3 cup ground almonds
    • 170g butter
    • 1 egg, beaten
    • 1 tablespoon white wine
    • 1 tablespoon rum
    • 2 teaspoons lemon zest
    • 3 tablespoons butter, melted
    • 1/2 cup jam, any flavour
    • 1 egg yolk, beaten

    Preparation:3min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour28min 

    1. In a medium bowl stir together the flour, salt, sugar and almonds. Cut in the 170g butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
    2. Preheat oven to 180 degrees C.
    3. On a floured surface, roll the dough out to less than 5mm in thickness. Brush with melted butter and cut into triangles about 8cm across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased baking tray and brush with beaten egg yolk.
    4. Bake for 20 to 25 minutes in the preheated oven until crisp and golden. Dust with icing sugar if desired.

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    Reviews in English (10)


    My family absolutely loved these. I changed the filling to Lingonberry or Rasberry preserves, and they were gone soon as they were cool enough to eat!  -  21 Dec 2005  (Review from Allrecipes USA and Canada)


    Oh my God!! These are irresistible!!!  -  29 May 2010  (Review from Allrecipes USA and Canada)


    I've been making these for the past 3 Christmases, with seedless strawberry or blackberry preserves. They never last longer than a day in my house! Very delicious and pretty.  -  07 Jan 2011  (Review from Allrecipes USA and Canada)