Cranberry-and-strawberry biscuits
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- Abigail Donnelly
- 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
Ingredients
- 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
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