If you’re spending the Christmas holiday at home, why not try out this recipe for these delicious jam sandwich biscuits. They are filled with Prosecco flavoured jam and they are the perfect Christmas treat though I love to make them all year round.
These biscuits are light, buttery and go perfectly with the Prosecco strawberry jam which together create the best flavour.
These biscuits remind me of "Jammie Dodgers' which were my favourite biscuits when I was younger. They are a biscuit that I could never get bored of so if like me you love Jammie Dodgers then you will probably love these biscuits too.
Adding Prosecco to the strawberry jam gives these biscuits a sweet and tangy flavour with a holiday feel. If you don’t like Prosecco, you can definitely leave it out of the recipe and if you don't drink alcohol then you can use alcohol free Prosecco flavouring.
Ingredients for Mini Strawberry Prosecco Jam Sandwich Biscuits
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Biscuit Dough
- Flour - use plain flour also known as all-purpose flour.
- Salt - I use fine sea salt.
- Butter - I use unsalted butter which should be soft at room temperature.
- Sugar - use caster sugar also known as superfine sugar.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Almond extract - gives these biscuits a slightly nutty flavour.
- Milk - use any milk of choice to add some moisture to the dough.
For the Filling
- Strawberry jam - I use smooth seedless jam for these biscuits.
- Prosecco - use any Prosecco to gives the jam a tangy boozy flavour.
How to Make Mini Strawberry Prosecco Jam Sandwich Biscuits
Make the biscuit dough!
1. Start by combining the flour and salt in a bowl then set the bowl aside. To a stand mixing bowl, add the butter and sugar then using a paddle attachment cream them together until light and fluffy. You can also complete this step using a hand mixer.
2. Mix in the vanilla extract, almond extract and milk then add in the flour and continue to mix until a dough forms. Tip the dough out onto a lightly floured surface and knead until you have a smooth dough. Split the dough into 2 equal pieces then shape both pieces of dough into disk shapes before placing them in the fridge for 1 hour.
Make the Prosecco jam!
3. While the dough is in the fridge, begin to make the Prosecco jam. To a saucepan, add the strawberry jam and Prosecco then place on a medium heat. Bring the mixture to a boil then begin to stir. Let the mixture simmer for around 10 minutes while occasionally stirring. When the jam and Prosecco has thickened and begins to stick to the bottom of the pan, turn of the heat and set the mixture aside. It will thicken further when cooled.
Cut and bake the biscuit dough!
4. Preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with parchment paper. Remove one piece of dough from the fridge then roll it out to around ½ cm think and cut circles or flowers using a cutter (around 5cm). Re-roll and cut any scraps. Place the cut biscuit dough onto the baking tray and bake on the middle shelf for around 12 minutes. These will be the base of the biscuits. Remember to set a timer as these biscuits will burn quickly.
5. While the biscuit bases are baking, roll out the second piece of dough and repeat the process of cutting the shapes. Add the cut biscuits to a lined baking tray and use a smaller cutter (around ¾ - 1 inch) to cut smaller shapes in the middle of the cut biscuits. You can also bake the small cut shapes if you want. Re-roll any scrapes and repeat the process. Bake the tops of the biscuits for 12 minutes. Once all the biscuits are baked allow them to cool for 25 minutes.
Fill the biscuits!
6. Once the biscuits are cooled, filled the bases of the biscuits with 1 teaspoon of the Prosecco jam and cover the jam one of the biscuit tops. Repeat until all the biscuits are filled. Sprinkle with icing sugar if desired then enjoy.
Recipe Tips
- Refrigerate the dough until it’s firm but still pliable. There a fine line between the dough being too hard and pliable. At the same time, you don’t want the dough too soft.
- When rolling out the dough, it can sometimes slightly crack. If this happens just smooth over the cracks with your fingers and smooth the dough back together.
- Though this recipe is for small biscuits, you can opt to make larger biscuits instead.
Nutrition
Nutrition based on 1 serving - Calories: 105kcal | Fat: 5.0g | Saturates: 3.0g | Carbs: 12.9g | Sugar: 7.0g | Fibre: 0.2g | Protein: 0.9g | Salt 0.03g
Storage
These biscuits should be stored in an airtight container and stored at room temperature for up to 5 days.
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Mini Strawberry Prosecco Jam Sandwich Biscuits
Ingredients
For the Biscuit Dough
- 190g plain flour
- ½ teaspoon salt
- 135g unsalted butter soft at room temperature
- 60g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 15ml milk
For the Filling
- 180g seedless strawberry jam
- 150ml prosecco or 1 teaspoon prosecco extract
Instructions
- Make the biscuit dough: Start by combining the flour and salt in a bowl then set the bowl aside. To a stand mixing bowl, add the butter and sugar then using a paddle attachment cream them together until light and fluffy. You can also complete this step using a hand mixer.
- Mix in the vanilla extract, almond extract and milk then add in the flour and continue to mix until a dough forms. Tip the dough out onto a lightly floured surface and knead until you have a smooth dough. Split the dough into 2 equal pieces then shape both pieces of dough into disk shapes before placing them in the fridge for 1 hour.
- Make the Prosecco jam: While the dough is in the fridge, begin to make the Prosecco jam. To a saucepan, add the strawberry jam and Prosecco then place on a medium heat. Bring the mixture to a boil then begin to stir. Let the mixture simmer for around 10 minutes while occasionally stirring. When the jam and Prosecco has thickened and begins to stick to the bottom of the pan, turn of the heat and set the mixture aside. It will thicken further when cooled.
- Cut and bake the biscuit dough: Preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with parchment paper. Remove one piece of dough from the fridge then roll it out to around ½ cm think and cut circles or flowers using a cutter (around 5cm). Re-roll and cut any scraps. Place the cut biscuit dough onto the baking tray and bake on the middle shelf for around 12 minutes. These will be the base of the biscuits. Remember to set a timer as these biscuits will burn quickly.
- While the biscuit bases are baking, roll out the second piece of dough and repeat the process of cutting the shapes. Add the cut biscuits to a lined baking tray and use a smaller cutter (around ¾ - 1 inch) to cut smaller shapes in the middle of the cut biscuits. You can also bake the small cut shapes if you want. Re-roll any scrapes and repeat the process. Bake the tops of the biscuits for 12 minutes. Once all the biscuits are baked allow them to cool for 25 minutes.
- Fill the biscuits: Once the biscuits are cooled, filled the bases of the biscuits with 1 teaspoon of the Prosecco jam and cover the jam one of the biscuit tops. Repeat until all the biscuits are filled. Sprinkle with icing sugar if desired then enjoy.
Harry Manert says
So good. I used raspberry jam instead!
Andrea says
Thank you for your comment!