Jaffa Cake Biscuits: Easy Homemade Recipe

Jaffa Cake Biscuits are a beloved British treat that combines a light sponge base, a layer of tangy orange jelly, and a coating of rich dark chocolate. This homemade version captures all the classic flavors with a slightly firmer, biscuit-like texture that holds up beautifully for dunking or snacking. The combination of zesty orange, sweet jelly, and bittersweet chocolate makes these a crowd-pleasing treat that is surprisingly simple to make from scratch.

Ingredients

• For the sponge base:
  • 2 large eggs (about 100 g / 3.5 oz), at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 tsp baking powder
  • 1 tbsp orange zest (from about 1 orange)
• For the orange jelly layer:
  • 1/2 cup (120 ml) orange juice (from about 2 oranges)
  • 1 tbsp (15 g) granulated sugar
  • 1 tbsp (8 g) powdered gelatin (or 2 gelatin sheets)
  • 2 tbsp (30 ml) cold water
• For the chocolate coating:
  • 8 oz (225 g) dark chocolate (about 60-70% cocoa), chopped
  • 1 tbsp (15 ml) vegetable oil or coconut oil (optional, for smoother coating)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking sheet or jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 3-4 minutes, until pale, thick, and tripled in volume. The mixture should leave a ribbon trail when the whisk is lifted.
3. Sift the flour and baking powder over the egg mixture. Add the orange zest. Gently fold everything together with a spatula, being careful not to deflate the batter. Fold just until no streaks of flour remain.
4. Pour the batter into the prepared pan and spread it evenly to the edges. Bake for 10-12 minutes, or until the sponge is golden and springs back when lightly pressed. The internal temperature should reach 200°F (93°C) if you want to check, but the spring-back test is reliable. Let cool completely in the pan on a wire rack.
5. While the sponge cools, make the orange jelly. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
6. In a small saucepan, heat the orange juice and sugar over medium heat, stirring until the sugar dissolves. Bring to a simmer, then remove from heat. Add the bloomed gelatin and stir until completely dissolved. Let the mixture cool to room temperature, but do not let it set.
7. Once the sponge is cool, pour the orange jelly mixture over the top. Tilt the pan to spread it evenly. Refrigerate for at least 2 hours, or until the jelly is completely set and firm.
8. Once set, use a sharp knife or a pizza cutter to slice the jelly-topped sponge into 24 squares (about 2 inches / 5 cm each). You can also use a round cookie cutter for classic Jaffa Cake shapes.
9. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second bursts, stirring between each). Stir in the vegetable oil if using, to thin the chocolate for easier coating.
10. Using a fork or tongs, dip each square into the melted chocolate, coating the top and sides. Let the excess drip off, then place on a parchment-lined tray. For a cleaner look, you can spoon chocolate over the top instead of dipping.
11. Let the chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed up the process. The chocolate should be firm and snap when bitten.

Tips

• Sponge texture: Be gentle when folding the flour into the eggs. Overmixing will deflate the batter and result in a dense, tough sponge. The batter should be light and airy.
• Gelatin substitute: If you prefer a vegetarian version, you can use agar agar powder (about 1 tsp) instead of gelatin. Mix it with the orange juice and bring to a boil, then simmer for 2 minutes until dissolved. The setting time may be slightly longer.
• Cutting cleanly: For neat squares, use a long, sharp knife and wipe it clean between cuts. If the jelly sticks, dip the knife in hot water and dry it before cutting.
• Chocolate coating: If the chocolate is too thick, add a little more oil. If it seizes (becomes stiff and lumpy), it may have gotten water in it—start over with fresh chocolate.

Serving Suggestions

Serve these Jaffa Cake Biscuits as an afternoon treat with a cup of tea or coffee. They also make a lovely addition to a dessert platter or a lunchbox. For a fun twist, serve them slightly chilled on a hot day—the jelly and chocolate are extra refreshing.

Variations

• Lemon Jaffa Cakes: Replace the orange juice and zest with lemon juice and zest for a tangy citrus version.
• Milk Chocolate: Use milk chocolate instead of dark for a sweeter, creamier coating.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The sponge will be slightly more delicate but still delicious.
• Berry Jelly: Swap the orange juice for raspberry or strawberry juice (strained to remove seeds) for a fruity twist.

Storage and Reheating

Store the finished Jaffa Cake Biscuits in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—place them in a single layer in a freezer-safe container with parchment between layers. Thaw in the refrigerator for a few hours before serving. These biscuits are best enjoyed at room temperature or slightly chilled; no reheating is needed.

Frequently Asked Questions

Can I use store-bought orange jelly instead of making it from scratch? Yes, you can use a packet of orange jelly (Jell-O) prepared according to the package directions, but reduce the water by half to get a firmer set. The flavor may be more artificial, but it will save time.

Why did my sponge turn out rubbery? A rubbery sponge is usually the result of overmixing the batter, which develops the gluten in the flour. Fold gently and stop as soon as the flour is incorporated. Also, make sure your eggs are at room temperature so they whip up properly.

Can I make these without gelatin? Yes, you can use agar agar as a vegetarian substitute. Use 1 teaspoon of agar agar powder mixed with the orange juice, bring to a boil, and simmer for 2 minutes until dissolved. It will set firmer than gelatin, so the texture will be slightly different.

How do I get a smooth chocolate coating? Make sure the chocolate is fully melted and slightly warm (around 90°F / 32°C). Adding a little oil helps thin it out. Dip the biscuits and tap off excess chocolate. If the chocolate starts to thicken as it cools, reheat it gently.

Can I use a different size pan? Yes, you can use any baking pan, but adjust the baking time accordingly. A larger pan will produce thinner sponges that bake faster; a smaller pan will need more time. Just keep an eye on it and test with a toothpick.

Do I need to refrigerate these? Yes, because the jelly layer contains gelatin, which is perishable. Store them in the refrigerator to keep the jelly set and prevent spoilage. They will hold at room temperature for a few hours for serving, but should be refrigerated for long-term storage.

Related

• New York-Style Soft Pretzels Recipe
• Nordstrom Crostini Recipe: Copycat Brie & Apple Bites
• Lobster Crostini Recipe: Easy Elegant Appetizer

More recipes to cook

• Chia Seed Fiber: How to Use It & Recipes4 hr 5 min
• Chia Seeds in Stomach: Do They Expand? Facts & Safe Eating5 min
• Chia Seed Pudding Experiment: 5 Ways That Work4 hr 15 min
• Chia Seeds Expiry Date: How to Check If They’re Fresh2 hr 10 min
• Chia Seeds Expand: How to Use Them4 hr 5 min
• Chia Seeds and Estrogen: What to Know4 hr 10 min
• Chia Seeds Everyday: Easy Daily Recipes4 hr 10 min
• Chia Seeds Effect on Body: What They Really Do4 hr 10 min

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).