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Jammy Fingerprint Biscuits

preparation time

10 mins

Cooking time

12 mins


40 (approx)

Jammy Fingerprint Biscuits


2½ cups plain flour

200g butter, at room temperature 

½ cup caster sugar

1 egg, beaten

1 x jar Beerenberg Jam – your choice of flavour


Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the flour, butter, sugar and egg into a food processor and whizz to combine.

Turn the dough out onto a lightly floured surface and knead together with clean hands.

Separate into small pieces, about the size of a small walnut. Roll each piece into a ball.

Place the balls onto the prepared baking tray, allowing some space between the balls for spreading.

Using your thumb, push an indent into the centre of each ball, then fill with a small dollop of the jam of your choice.

Bake for 10 to 12 minutes.

Remove from the oven and allow to cool on the tray.

Store in an airtight container.

Note: They will keep for 1 week – that’s if you hide them!