Giant Jam Sandwich Cream
About this build
Two large homemade biscuits enclose buttercream and jam, with the jam visible through the centre like a giant Jam Sandwich Cream.
Archive summary updated
Read the original account and photographs ↓
What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The biscuit followed the 200 g sugar, 400 g butter and 600 g plain flour proportions, using a butter substitute softened for 40 seconds in the microwave. The two bases baked for about 20 to 25 minutes at “180 degrees” with no temperature scale. The filling of icing sugar, custard powder and butter substitute has no quantities; too much fat went in and was corrected with more sugar and custard powder. Jam was spread on the filling and sugar sprinkled on top. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Plain flour, lots of Custard power (optional) Icing sugar, enough to make you vomit Jam I can’t believe its not Butterlicious (fake butter, c/o Sainsburys) Jam Sandwich Creams for inspiration and comparison.
Read in context →
Archive guides · Explore projects
The original account
The Jam Sandwich Cream – a biscuit you’ll recognise but probably didn’t know the name of. This famous little gem is the favourite in biscuit multi-packs, and always runs out first because its the nicest one.
What better way to show respect for this silent genius, than to pimp it?
Ingredients:
Plain flour, lots of
Custard power (optional)
Icing sugar, enough to make you vomit
Jam
I can’t believe its not Butterlicious (fake butter, c/o Sainsburys)
Jam Sandwich Creams for inspiration and comparison.
For the biscuity base, I nicked an established receipe. Take 200g of sugar, 400g of butter, and 600g of flour. Hurl it into a bowl and ponder just how long it’ll take to mix the bloody thing together. I sped this up by putting the ‘butter’ in the microwave for 40 seconds.
7 hours later when its all nice and mixed, it should have become a nice, almost doughy-like substance. Throw about and make silly shapes with this for a while before flattening it out in to something that might suspiciously resemble the base of the biscuit.
Do the same again, only this time carve out a nice whole for that jam bit.
I have no real perception of either heat or time, but about 20-25 minutes in the oven at 180 degrees should turn this into a faily solid biscuity base. While that’s cooking away, turn your attention to the custardy creamy bit that goes in the middle.
OK, strictly the Jam Sandwich cream isn’t custard flavoured, and you could omit the custard power from the receipe but that wouldn’t make it half as much fun. So, take an ungodly amount of icing sugar and custard power, and mix with yet more ‘butter’ substance. Again, a quick burst of micro-power will help this along.
Don’t do what I did, which was to realise you’d put too much ‘butter’ in, and have to compensate with a dangerous level of yet more icing sugar and custard power.
No really, I’m not joking. This vomitous-looking paste is pretty much 98% sugar and the rest is buttery goo. It tastes oddly like a diabeties attack. One emergency shot of glycogen later, and its time to spread this stuff on the now cooked biscuit base.
Yum. Tastic.
Marvel at the shiny second bit of biscuit that’s got a hole in:
Then spread jam on top. Jam jam jam. Make sure its nice and runny.
Carefully put the top-half onto the base and press down gently. Then add a bit of sugar on top for the authentic look.
If you didn’t know what I was on about with ‘Jam Sandwich Cream’, you should have clocked this by now. Here’s a comparison.
It’s damn jamtastic. I think I could have done a little bit better, so I award myself 8/10.
