Sweet Treats

April 13, 2022

Chocolate Jammy Easter Biscuits

Who doesn’t love a bit of good Easter baking? With mini egg brownies and rice crispie treats being the norm, I thought I should try something different and I’m SO glad I did. Inspired by an Italian Easter panettone I bought a couple of years back, these are essentially vanilla Easter biscuits (think shortbread, but healthier and softer) filled with strawberry jam and deliciously sweet Trapa Milk Chocolate with Stevia. Guaranteed to be a firm favourite for everyone, these biscuits will disappear within a matter of seconds...

chocolate jammy dodgers on round decorated plate with fresh strawberries, daisies and chocolate bar on marble kitchen top
Chocolate Jammy Easter Biscuits

Changing it Up

Thinking of freshly baked biscuits reminds me of happier childhood memories, as I used to love to help bake with my mum when I was younger. These biscuits will be a lot of fun for younger hands, so I strongly recommend getting your best cookie cutters out during the upcoming Easter holidays and giving these a go. I've also used Trapa's Milk Chocolate with Stevia, which is a healthier, sugar-free, gluten-free and palm-oil free choice of chocolate, so you'll be doing yourself and your kids a favour. I've also chosen the flavour of strawberry jam (and I seriously recommend getting a good one for these) but if you prefer raspberry jam that also works just as well.

As a side note, these can also be made into vegan biscuits. Just swap the butter for vegan butter and use a dark chocolate instead of a milk chocolate variety!

homemade jammy dogder chocolate biscuits on a round plate with strawberries and chocolate bar in the background
Homemade Chocolate Jammy Easter Biscuits

Chocolate Jammy Easter Biscuits

The only way I can describes these biscuits is...think of vanilla shortbread biscuits, mixed with jammy dogders and finished with a melted chocolate layer. They're really fun, and great for a sport of Easter baking!











  • 150g butter, softened to room temperature
  • 100g light brown sugar (or a mix between muscovado and granulated)
  • 3 tbsp runny honey
  • 2 tsp vanilla extract
  • 360g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 tbsp almond milk (or any other you prefer)
  • 50g Trapa Milk Chocolate with Stevia
  • 185g strawberry jam
  • Salt


  1. Preheat your oven to 200°C / Fan Setting 180°C / 395°F / Gas Mark 6.
  2. Set aside three baking trays with a sheet of greaseproof paper.
  3. Place the butter, sugar, honey and vanilla extract in a large bowl and whisk together until the mix is light, soft and creamy. Gently stir in the flour, bicarbonate of soda and sprinkling of salt until the mixture comes together into a dough. (You may want to add the milk in here if it’s too crumbly.)
  4. Once the dough has come together, roll it into a ball and wrap with clingfilm. Place the dough in the fridge for 2-3 hours until it has firmed up.
  5. Remove the dough from the fridge and dust your kitchen top with flour. Roll out until the dough is 3-5mm thick and cut your cookies, placing them on the baking trays when cut. (Remember to cut the shapes out of the tops, which can then still be cooked as extra smaller cookies.)
  6. Bake in the oven for 8-10 minutes until the cookies have cooked and turned firmer, with a slightly golden brown colouring. Leave aside until they are completely cooled.
  7. Melt the Trapa chocolate in the microwave and stir to make sure there are no lumps. Once the cookies have cooled, layer a spoonful of the melted chocolate on top of a spoonful of strawberry jam and gently place the top cookie above, pressing down ever so slightly.
  8. Place the cookies in the fridge to cool and set for 20 minutes.

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!