This post was imported from my short-lived, now-defunct food blog, Cooking With Ginger.
Gareth has some pals drop over unexpectedly last night, and there we were without any biscuits to offer. These evenings typically consist of the lads sitting around on the couch in a cloud of smoke, playing records and scoffing tea and biscuits into the wee small hours. It soon became apparent that without something buttery and sugary to dunk into their mugs it just wasn't going to work.
I happened to be leafing though the latest copy of Good Food magazine, which I'd purchased in spite of my New Year's resolve to buy less food magazines. D'oh! They had a great Mother's Day feature in which readers sent in favourite recipes handed down from their mums. I pounced on these Simple Jammy Biscuits, because the title says it all! Simple, jammy, biscuit – how can you go wrong?
The blokes usually tear into packets of nasty supermarket-brand Custard Creams, Rich Tea and Bourbons. How can I put this nicely? These biscuits are shite. They cost about 59p for a huge pack and they're full of hydrogenated vegetable oil, partially inverted glucose syrups and a rainbow of colourings and flavours. I usually sit frowning into my tea, watching the boys demolish them by the handful and thinking, that ain't good for you! Butter, sugar and jam are hardly have a place in the temple of health foods but at least you know what you're dealing with there.
So I had an attack of the 50s Housewife, disappeared into the kitchen and had these babies in the oven within ten minutes. The biscuits in the magazine picture were golden discs of perfection. Mine were lumpy and sprawling but they were happily scoffed by Gareth and friends. I'm still being a Sugar Martyr so I only stole one bite. They were beautifully buttery, simple, soft and Mumsy – ideal for mindless dunking into tea.
I'll scan the magazine picture later so you can see the more appetising, non-deformed version!
SIMPLE JAMMY BISCUITS
200g/8oz self-raising flour
100g/4oz caster sugar
1 egg, lightly beaten
4 tbsp strawberry jam (I used Bonne Maman Raspberry. Choice!)
Heat oven to 190°C, Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor (Yeah right. I did it by hand, less washing up that way!)
Add enough egg to bring the mixture together to form a stiff dough. Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread while baking. Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a teaspoon of jam in the centre.
Bake for 10-15 minutes until slightly risen and just golden. Cool on a wire rack.
Note: Next time I'd probably make 24 wee ones instead of the recommended 12, so you'd get more jam per bite!
Per Biscuit: 170 calories, 5g saturated fat. WW Points: 3.5 (ouch!)
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