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
For the full list of ingredients and measurements, scroll to the recipe card below.
Biscuit Dough Ingredients
- 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.
- Salt - I use fine sea salt.
- Flour - use plain flour also known as all-purpose flour.
Filling Ingredients
- 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
Combine the butter and sugar
Add the butter and sugar to a stand mixer bowl 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 remaining ingredients
One by one, mix in the vanilla extract, almond extract and milk then add in the salt and flour and continue to mix until a dough forms.
Refrigerate the dough
Tip the dough out onto a lightly floured surface and split the dough into 2 equal pieces. Shape both pieces of dough into a disc shape and place them in the fridge for 1 hour.
Preheat the oven and line a tray
Preheat the oven to 160oC and line a baking tray with parchment paper.
Roll out and cut the first piece of dough (for the bases)
Roll out one of the doughs to around ½ cm thick and cut circles or flowers using a cutter (around 5cm). Re-roll and cut any scraps.
Bake the first set of biscuits (bases)
Arrange the cut biscuit dough onto the baking tray and bake on the middle shelf for around 10 - 12 minutes. Once baked, allow to set for 10 minutes then transfer the biscuits to a cooling rack to cool.
Roll out and cut the second piece of dough (for the top of the biscuits)
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 biscuits. Re-roll any scrapes and repeat the process.
Bake the tops for the biscuits
Bake the tops of the biscuits for 10 - 12 minutes then transfer them to a cooling rack after 10 minutes.
Make the Filling
Heat the jam and Prosecco
Add the strawberry jam and Prosecco to a saucepan then place on a medium heat. Allow the mixture to thicken for around 10 - 15 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.
Fill the biscuits
When the filling has cooled, top the base 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.
Storage
These biscuits should be stored in an airtight container and stored at room temperature for up to 5 days.
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
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Mini Strawberry Prosecco Jam Sandwich Biscuits
Ingredients
For the Biscuit Dough
- 135g unsalted butter soft at room temperature
- 60g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 15ml milk
- ½ teaspoon salt
- 190g plain flour
For the Filling
- 180g seedless strawberry jam
- 150ml prosecco or 1 teaspoon prosecco extract
Instructions
- Make the biscuit dough: 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 mix in the salt and flour and continue to mix until a dough forms.
- Tip the dough out onto a lightly floured surface and split the dough into 2 equal pieces. Shape both pieces of dough into a disc shape before placing them in the fridge for 1 hour.
- Preheat the oven to gas mark 3/325oF/160oC/140oC fan and line a baking tray with parchment paper.
- Cut and bake the biscuit bases: Remove one piece of dough from the fridge then roll it out to around ½ cm thick and cut circles or flowers using a cutter (around 5cm). Re-roll and cut any scraps. Place the cut biscuit shapes onto the baking tray and bake on the middle shelf for around 10 - 12 minutes. After 10 minutes transfer them to a cooling rack.
- Cut and bake the biscuit tops: 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. Re-roll any scrapes and repeat the process. Bake the tops of the biscuits for 10 - 12 minutes then after 10 minutes from the oven, transfer them to a cooling rack.
- Make the filling: To a saucepan, add the strawberry jam and Prosecco then place on a medium heat. Allow the mixture to thicken for 10 - 15 minutes while stirring. Once the mixture 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.
- Fill the biscuits: Once the filling has cooled, top the bases of the biscuits with 1 teaspoon of the Prosecco jam and cover the jam with 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!