Valentines Heart Biscuits

Valentines Jam BiscuitsThis recipe is one that I found for Xmas biscuits, but I was inspired to change the cookie cutter and make them for Valentines day.

Ingredients

  • 225g unsalted butter , softened
  • 100g caster sugar
  • 200g plain flour , plus extra for dusting
  • 100g ground almonds
  • 100g strawberry or raspberry jam (about half a jar)

Method

Making the dough

  • Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball.
  • If making by hand, first beat together the butter and sugar, then add the flour and ground almonds.
  • Wrap in cling film and leave in the fridge for at least 1 hr.

Making the biscuits

  • Remove the dough from the fridge and knead until it is soft enough to shape and roll.
  • Divide into two even-size balls.
  • Sprinkle a little plain flour over your work surface and roll out one ball of pastry.
  • The dough should be approximately 5mm thick.
  • Using a star heart cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star heart shapes as you can.
  • Then lightly knead the dough trimmings together and roll out again.
  • Keep going until you have about 24 hearts.
  • Carefully place the hearts on a baking sheet, making sure you keep them slightly apart.
  • Roll out the second ball of dough the same way.
  • Cut out the same-size stars and place them on a baking sheet.
  • Now cut out a small circle/heart in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
  • Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden.
  • Remove from the oven and place on a cooling rack to cool completely.

The finished product

  • Place a blob of jam onto the centre of the biscuits without the cut-out circle.
  • Be generous – you want the jam to show at the edges as well as the centre.
  • Place the top halves of the biscuits on and push down gently.
  • These will keep in an airtight container for up to 3 days.

Nutritional Info (from the original recipe)

141 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 5g, fibre 1g, sugar 8g, salt 0.01 g

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