I used to absolutely love these jam slices at school. My husband had never heard of them, before I made them for him. Very odd! Maybe they are a Northern thing. I got this recipe from my very talented step-brother, Darren, and his wife, Kath, who runs a school café.
This is a cross between a scone, a biscuit and cake. I love them!
Ingredients:
170g self-raising flour
1 teaspoon baking powder
50g white sugar
85g butter
1 large egg
Strawberry or raspberry jam
Pre-heat the oven to 190 degrees/170 degrees fan or gas mark 5.
Put the flour, baking powder, sugar and butter together in a large bowl and rub together with your fingers, or the whisk attachment on your mixer, until you get fine crumbs.
Add the egg and bring the mixture together with a large spoon or with your hands, to form a dough. Put the dough onto your worktop, which has been covered with flour, to stop it sticking. Divide the dough into 2 halves and then roll out to form 2 circles which are large enough to fit into 2 x 20cm cake tins. Make sure the cake tins are greased with plenty of butter. Bake for 12 minutes.
Allow the cakes to cool for a few minutes in the tins and then tip them out to finish cooling on a wire rack.
Sandwich together with lots of jam and sprinkle the top with sugar before you slice them.
I have found that these slices are even better the day after baking, when they have had time to firm up.
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