Sweethearts Strawberry Jam Biscuit Recipe

These delicious strawberry jam biscuits are great for Valentine’s Day! Seriously jammy, and easy on the eye, these clever little biscuits are sure to be a hit. Just follow our easy jam biscuit recipe and get baking!
Serves: 20

You will also need...

A lined baking tray, 2 inch round cookie cutter and a small heart shaped cookie cutter.
  • Ridiculously easy!

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    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    10 mins PT10M

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Each serving typically contains

  • Energy 942kJ 221kcal 11%
  • Fat 8.8g 13%
  • Saturates 2.5g 13%
  • Sugars 19.1g 21%
  • Salt 0.37g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 2035kJ/477kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. In a large bowl, cream the buttery baking spread, sugar and Carnation Squeezy Condensed Milk until light and fluffy. Add the self raising flour and mix until it forms a soft dough. Roll into a ball and wrap with clingfilm. Place the dough in the fridge for 30 minutes until firm.
  2. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  3. Remove the dough from the fridge and roll out on a floured surface until it is a as thick as a one pound coin. Cut out circles using the round cutter and place onto a lined baking tray. When all the circles are cut, use the small heart-shaped cutter to remove the middle of half of the biscuits, these will form the tops of your Sweethearts.
  4. Place in the centre of the oven and bake for 10 minutes or until they are just turning golden. Remove from the oven and leave to cool.
  5. Separate the biscuits into tops and bottoms. Lightly sieve the icing sugar over the tops. Spoon the jam into a thin layer over the bottoms and then sandwich together with a dusted top.
  6. To make our strawberry jam biscuit recipe easier, roll smaller portions of dough at a time and cut the ball of dough into halves or thirds.

    Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

    *recipe is based on 70% fat buttery baking spread.

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