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Strawberry Honey Jam Biscuits

Delicate Honey Shortbread filled with a homemade Strawberry Jam
Course Dessert, Snack
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 12 biscuits
Author sweeterbytheseason


  • 7cm Fluted Round Cutter
  • Mini Heart Cutter


  • 170 g Unsalted Butter softened
  • 75 g Light Brown Sugar
  • 45 g Honey
  • 1/4 tsp. Salt
  • 1/8 tsp. Baking Powder
  • 220 g Plain Flour
  • 70 g Strawberry Jam see recipe


  • In a bowl, weigh all the ingredients together. Using your fingers, rub together the ingredients until it starts to come together to form a dough.
  • Flatten slightly and place in the fridge to chill.
  • Preheat the oven to 170 degrees celsius (Fan). Once chilled, on a lightly floured surface, roll the dough to 2mm thick. It needs to be thin as you are sandwiching two together.
  • Using the fluted cutter, cut 24 biscuits and place on a couple baking trays lined with baking paper. For 12 cookies, cut the centre out of the biscuit with the heart cutter. These will be the top biscuits.
  • Place in the oven for 8-10 minutes until golden brown.
  • Make the jam as said on the recipe.
  • Now for the assembly, dust the top biscuits with icing sugar. Flip the bottom biscuits over so that the base is now the top, take a spoonful of jam and place in the centre. Top the jam with the dusted top biscuits.
  • Eat immediately or store in an airtight container and they will keep for 2-3 days!