If you’re spending the Christmas holiday at home, why not try out these buttery 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.
Adding prosecco to the strawberry jam gives these biscuits a sweet and tangy flavour and makes them a bit more interesting. It also adds a holiday feel to these biscuits. If you don’t like prosecco, you can definitely leave it out of the recipe. The biscuits are light and buttery and go perfect with the prosecco strawberry jam for the most delicious flavour. These biscuits remind me of "Jammie Dodgers' which were my favourite biscuits when I was younger. Growing up, I ate Jammie Dodgers every weekend and I never got bored of them so if like me you love Jammie Dodgers then you will probably love these biscuits too.
Ingredients for Mini Strawberry Prosecco Jam Sandwich Biscuits
- 190g plain white flour - also known as all-purpose flour.
- ½ teaspoon salt - to enhance flavour.
- 135g unsalted butter - butter should be soft at room temperature.
- 60g caster sugar - caster sugar is very fine so it’s perfect for these delicate biscuits.
- 1 teaspoon vanilla extract - use good quality vanilla extract to enhance flavour.
- 1 teaspoon almond extract - gives these biscuits a slightly nutty flavour.
- 15ml milk - use any milk of choice to add some moisture to the dough.
For the filling
- 180g strawberry jam - I use smooth seedless jam for these biscuits.
- 150ml prosecco - use any prosecco to gives these biscuits a tangy boozy flavour.
- 1 teaspoon prosecco extract (optional) - I get enough prosecco flavour from just using prosecco but if you want a stronger flavour then you also use prosecco extract too.
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 together the butter and sugar. 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. Pour 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 prosseco 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/165oF 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.
Recipes that may interest you
Mini Strawberry Prosecco Jam Sandwich Biscuits
Ingredients
- 190g plain flour
- ½ teaspoon salt
- 135g unsalted butter
- 60g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 15ml milk
For the Filling
- 180g seedless strawberry jam
- 150ml prosecco
- 1 teaspoon prosecco extract optional
Instructions
- 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 together the butter and sugar. 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. Pour 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.
- 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.
- Preheat the oven to gas mark 3/325oF/165oF 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 min
- 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.
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