Jammie biscuits
Chewy chocolate biscuits with a buttery crunch
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 32g carbs · 18g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Basket total (full packs) | £5.94 | £5.95 |
| Cost of what this recipe uses | £2.11 | £2.30 |
| Per serving | £0.18 | £0.19 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 12-hole muffin tin with paper cases. 5 minutes
- In a large bowl, sift together the plain flour and caster sugar. Add the unsalted butter and rub it into the flour mixture until it resembles breadcrumbs. Make a well in the centre of the mixture. 5 minutes
- Crack the eggs into the well and add the milk chocolate chips. Mix gently until the dough comes together, but be careful not to overmix. The dough should be sticky but manageable. 2 minutes
- Scoop the dough into the prepared muffin cases, filling each one about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until the edges are golden and a skewer inserted into the centre comes out clean. 15-18 minutes
- Allow the Jammie biscuits to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy. 5 minutes
- Once cooled, store the Jammie biscuits in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 1 month. 5 minutes
- To serve, enjoy the Jammie biscuits as they are, or pair them with a cup of tea or coffee for a classic British treat. 5 minutes
Tips
- To make this recipe cheaper, you can use dark chocolate chips instead of milk chocolate chips.
- Store the Jammie biscuits in an airtight tin at room temperature for up to 3 days, or freeze them for up to 1 month.
- You can freeze the dough before baking, but make sure to bake it straight from the freezer, adding a few extra minutes to the baking time.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Golden Syrup Flapjack Bars, Rich Chocolate Cake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).