Walnut Jam Biscuits

    1 hour 20 minutes

    This recipes is even better if you use home-made jam for the fillings. This is a very old Swedish recipe.

    5 people made this

    Serves: 12 

    • 125g butter
    • 1/3 cup (65g) white sugar
    • 1/3 cup (80ml) golden syrup
    • 1 egg, separated
    • 1 1/4 cups (155g) plain flour
    • 1 cup finely chopped walnuts
    • 1 cup any flavour fruit jam

    Preparation:25min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hour20min 

    1. In a medium bowl, cream together the butter and sugar. Stir in the golden syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
    2. Preheat oven to 170 degrees C. Lightly grease baking trays.
    3. Roll dough into 3cm balls, dip them in the egg white then roll them in the nuts. Place biscuits on the prepared baking tray 5cm apart. Using your finger, make an indention in the centre of each biscuit.
    4. Bake for 20 to 25 minutes in the preheated oven or until golden. Fill each indention with a small amount of jam while biscuits are still warm. Allow biscuits to cool on the baking trays.

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    Reviews in English (5)


    While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!  -  03 Nov 2010  (Review from Allrecipes USA and Canada)


    These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars.  -  18 Dec 2006  (Review from Allrecipes USA and Canada)


    Yummy cookie.. easy to make. i had some homemade persimmon jam so I used that. I let the dough chill several hours and found that putting the dough back in the fridge between batches kept the cookies from spreading. When I left the dough out, they spread more.  -  24 Dec 2017  (Review from Allrecipes USA and Canada)