Quick Jam Biscuits

    55 minutes

    This is one of the quickest and most delicious biscuit recipes I've used. You can alter the taste by changing flavours of jam.

    73 people made this

    Serves: 24 

    • 3 cups (375g) plain flour
    • 1 cup (220g) white sugar
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 250g copha
    • 1 egg
    • 300g raspberry jam

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 190 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the copha until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry jam over the crust then sprinkle with the remaining crumb mixture.
    3. Bake for about 35 to 40 minutes in the preheated oven until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!

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    Reviews in English (73)


    These are fantastic. I have made them probably 4 times already and just realized I hadn't rated them yet. I usually do half white and half whole wheat flour and I add a bit of ground flax seed too. I have done strawberry and raspberry. But our favorite was using my homemade Wild Maine Blueberry freezer jam. Oh So Good! They do crumble a bit at first but if they cool all the way they hold together just fine. I am going to have to try putting nuts in it too. I bet that's a great addition. Thank you wwgirl.  -  20 Apr 2008  (Review from Allrecipes USA and Canada)


    Excellent bar cookies. Very easy to make. Brought these to a party and they went fast. Crumbly and smooth at the same time. I also made a batch with apricot preserves and it was just as good.  -  19 Jan 2003  (Review from Allrecipes USA and Canada)


    I made these in my Foods class, not tasty. but thats probably my fault?!  -  08 Sep 2010  (Review from Allrecipes USA and Canada)