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Published 27/02/2026
1:0
Makes 10
Medium

Jammy Easter biscuits

Make Easter extra special with these cute jam and lemon curd filled Easter-shaped biscuits. Not only are these Easter biscuits tasty and fun, but they’re also super easy to make with kids.

All you need is a cookie cutter in the shape of an Easter egg, although any Easter-themed shape like a bunny or chick will do. We love filling these biscuits will raspberry jam, but you can use any flavour, be it strawberry, apricot or cherry.

What you'll need...

  • 100g unsalted butter
  • 100g caster sugar
  • 200g plain flour, plus extra to dust
  • 2 tbsp vanilla extract
  • 1 ½ tbsp milk
  • 50g raspberry jam, for the filling
  • 50g lemon curd, for the filling (optional)

For the icing

  • 500g royal icing sugar
  • Sprinkles, optional

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Line the baking sheets with baking paper. 

  2. In a stand mixer with a paddle attachment, cream together the butter, sugar and vanilla. Gradually add the flour and milk until you have a soft, smooth dough. Chill the dough for at least 15 minutes. 

  3. Dust your work surface with flour and roll out the dough so it’s around 3mm thick. Use a cookie cutter to cut out as many shapes as possible. Place the biscuits onto the baking sheets approximately 2cm apart and refrigerate for a further 15 minutes.

  1. Bake the biscuits for 12-15 minutes, or until golden at the edges.

  2. Once removed from the oven, leave the biscuits to cool for 3 minutes on the tray before transferring them to a cooling rack. Allow them to cool completely. 

  3. Spread jam on half of the biscuits and pair them, making a sandwich. Serve, or if storing until later, keep them in an airtight container. Decorate with icing sugar if you desire.

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