Cranberry-and-strawberry biscuits

Cranberry-and-strawberry biscuits

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  • Makes 12
  • Easy
  • 20 minutes, plus 30 minutes chilling time
  • 1 hour 15 minutes

“Also known as Jolly Jammers, these biscuits are filled with a delicious glistening jelly. Instead of dehydrating strawberries yourself, you could crush a bag of Woolworths freezedried strawberries instead.”- Abigail Donnelly


  • 10 strawberries, thinly sliced
  • 240 g butter
  • 50 g icing sugar, sifted
  • 240 g flour
  • 1 x 155 g jar Woolworths cranberry jelly

Cooking Instructions

1. Preheat the oven to 120°C. Place the strawberries on a baking tray lined with baking paper and bake for 1 hour.

2. Remove from the tray and cool, then chop finely. Increase the temperature to 180°C.

3. Cream the butter and sugar. Beat in the flour and mix in the strawberries. Wrap the dough in clingwrap and chill for 30 minutes.

4. Roll out the dough to a thickness of 1 cm between 2 sheets of greaseproof paper.

5. Cut out circles using a round cookie cutter, then cut stars out of half of the circles using a star-shaped cookie cutter. Bake for 20 minutes.

6. Allow to cool, then sandwich with the jelly.

Find more biscuits recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly 
Food assistant: Josh van Zyl

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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