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Recipe: Jammy Heart Biscuits

Indulge in a very grown up biscuit to treat your loved ones during the month of love, by Nancy Hinde.

INGREDIENTS
Makes around 20 biscuits
230g/8oz butter
200g/7oz caster sugar
2 eggs
100g/3½oz cornflour
100g/3½oz ground almonds
400g/14oz plain flour
pinch of salt
250g/8¾oz raspberry jam

METHOD
1 Cream together the butter and sugar then gradually beat in the eggs. Mix together the flours, ground almond and salt and mix into the butter mixture. Form into a dough.
2 Wrap and chill the dough mixture for at least an hour. Preheat the oven to 180°C, gas mark 4. Grease 2 large baking trays.
3 Roll out half the dough on a floured surface to a thickness of about 0.5cm/¼ in and cut out approx 20 heart shapes, using an 8cm cutter. Roll out the remaining dough and cut out 20 more heart shapes, then cut out smaller hearts using a 4cm cutter from the centre of each, (using the leftover dough to make all 20) and place on the baking trays.
4 Bake for 10-12 minutes until pale golden. Cool on a wire rack.
5 Spread the bottom biscuit with raspberry jam and then top each one with a cut out heart dusted with icing sugar.

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