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How to Make French Squares

Imagine an adult take on the quintessentially British kids’ treat, the Jammy Dodger. Replace the shortbread with a sweet French pastry, and exchange the firm raspberry flavouring with dollops of fresh raspberry jam. The patisserie-perfect French Square is a grown-up version of this classic biscuit sandwich – and now you can easily recreate it! See the recipe below to discover how.


  • 275g of Plain Flour
  • 100g of Icing Sugar
  • 220g of Butter
  • 140g of Raspberry Jam
  • 2 Medium Eggs
  • A Pinch of Salt


  • 2 x Baking Trays
  • Greaseproof Paper
  • Mixing Bowl
  • Wooden Spoon
  • Clingfilm
  • Rolling Pin
  • 9cm Square Cutter
  • 4.5cm Square

METHOD: Rich and Fruity French Squares

  1. Preheat your oven to 170°C (150°C fan or gas mark 3), and then line two baking trays with greaseproof paper.
  2. Put the butter, sugar, flour and salt into a mixing bowl, and then rub it all together until it has the consistency of breadcrumbs.
  3. Add two egg yolks to the mixture, and combine to create a ball.
  4. Sprinkle flour onto your work surface, and then knead it to create a ball of dough. Wrap clingfilm around the dough ball and set aside in the fridge for around half an hour.
  5. Sprinkle flour onto the surface again, and then roll out your dough with a rolling pin to about a 5mm thickness.
  6. Cut out 12 squares using a 9cm square cutter, and then cut a square hole in the middle of 6 of the biscuits using a 4.5cm square cutter. Alternatively, you could cut out another shape – think diamonds, stars or triangles. You could even try Christmas trees for the festive season!
  7. Put all the biscuits onto the trays, and then place them in the fridge to chill for another half an hour.
  8. Put the trays in the oven for between 12 and 14 minutes, until they begin to colour. Remove from the oven and leave to cool on the tray for a little while. Then, transfer to a cooling rack to cool completely.
  9. Take the 6 whole square biscuits and flip them around. Put a nice amount of jam in the middle of each biscuit, and then spread slightly – but make sure you don’t spread too close to the edges! Take the 6 biscuits with holes in them and place one on top of each of the jam-covered biscuits, gently pushing them together – et voila! Delicious French Squares!