Jammy Biscuit Bars

    Jammy Biscuit Bars

    Recipe photo: Jammy Biscuit Bars
    1

    Jammy Biscuit Bars

    (73)
    55min


    72 people made this

    About this recipe: These delicious biscuit bars are the perfect treat for anytime of the day. Raspberry jam is sandwiched between a cinnamon-spiced biscuit. Feel free to use any other jam you prefer.

    Ingredients
    Makes: 1 20x30cm tin

    • 375g plain flour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 100g margarine
    • 1 egg
    • 285g raspberry jam

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking tin.
    2. In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the margarine until the mixture is coarse and crumbly. Stir in the egg. Use your hands to mix everything together. Press about half of the mixture into the bottom of the prepared tin. Spread the raspberry jam over the base 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 tin on a wire rack. Then cut into squares, enjoy!
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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (73)

    by
    9

    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 US | Canada)

    by
    6

    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 US | Canada)

    by
    5

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

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