Meringue Topped Jam Biscuit Recipe

Meringue Topped Jam Biscuit Recipe

A gloriously buttery biscuit with a fruity jam filling and topped with Eton Mess mini meringues. This scrummy recipe was created by our e-commerce whizz, Erin!


For the biscuits:

200g Plain Flour

160g Unsalted Butter

80g Icing Sugar

1 Egg Yolk

Toppings & Fillings:

3 tbsp of your favourite jam!

1 x Flower & White Eton Mess pouch

150g Icing Sugar

1 tsp of cold water

Food colouring (whichever colour you like!)


1. Combine the flour, icing sugar and butter in a large mixing bowl. Using your fingertips, rub the butter and dry ingredients between your fingertips to create a breadcrumb like texture.

2. Once your bowl resembles breadcrumbs, shake your bowl gently to bring any big lumps to the surface. Make sure to get rid of these, by rubbing them between your fingers further. Now add the egg yolk to your mixture. Using your hands, mix in the egg yolk until a dough is formed. If your dough is a bit dry and isn’t forming a dough, add a splash of milk!

3. Take the dough ball out of your bowl and wrap this in cling film. Pop in the fridge for 15 mins to rest.

4. Once the dough has rested, place this onto a well-floured surface. Using a rolling pin, roll the dough out to a 0.5cm depth (we like these thin and crunchy!).

5. Using a cookie cutter, cut out as many biscuits as you can. Re-gathering the leftover dough and rolling this out again, to get as many biscuits as possible. Divide the cut cookies into two – half will be the base and the other half will be the top.

6. Take one half of the cookies and using a smaller cookie cutter, cut a small hole in the centre of each one. (This is so you can see the jam peeping through the top!)

7. Place all of the cut biscuits on a baking tray with baking parchment. Bake at 140 °c for 10-12 minutes or until golden brown. Allow to cool completely on a cooling rack.

8. In a small bowl, mix the icing sugar and water to create the icing for topping the biscuits. If you want a coloured icing, here is where you add a few drops of food colouring.

9. On the top biscuits (the one with the hole) – spread or pipe your icing around the ring. Whilst the icing is still wet, sprinkle, top and decorate using your Flower & White Eton Mess – we like to do this one at a time, to make sure it all sticks.

10. Whilst the top biscuits dry, on the bottom biscuits spread an even layer of jam. Avoiding spreading this right to the edge, as this may spill over!

11. Finally, place your top biscuits on top of your bottom biscuits to create your jam biscuit!

12. Tuck in straight away – these are usually best within 2 days of baking!

Don’t forget to tag us in your bakes! We love to see them even if we can’t taste them!!