Jammy Blackcurrant Cookies


 Makes: 12-14 biscuits 

For the biscuits:

125g unsalted butter, softened

75g soft light brown sugar

75g caster sugar

1 medium free-range egg

200g plain flour

25g cocoa powder

For the filling:

225g white chocolate, broken into pieces

150ml double cream 

1 jar of Single Variety Co. Blackcurrant Preserve


Put the 125g butter, brown sugar and caster sugar in a mixing bowl. Beat with a wooden spoon or electric mixer for a few minutes until slightly paler. Mix in the egg and gradually add the flour and cocoa powder, beating as you go, until the mixture starts to clump together. Bring it together with your hands, wrap in cling film and chill for 15 minutes.

Roll the dough out and cut circles then every other one cut a small circle in the middle as the lid.

Bake for 10 minutes at 180 degrees. Cool for a few minutes before moving to a wire rack to cool completely.

To make the filling, simply heat up the double cream until it is just about simmering and the pour over the white chocolate, whisk until smooth. Leave to cool slightly so it thickens before using.

Spread the chocolate filling over the base of each biscuit then add a teaspoon of jam and pop the top on. Dust with icing sugar.

We used Single Variety Blackcurrant Jam for this recipe, you can find it here: