Jam heart biscuits
Cook: 35 Mins
Price: 8p per serving
- 50g Asda Best for Baking Biscuits & Pastry spread
- 25g caster sugar
- 75g plain flour, plus extra for dusting
- 1tbsp cornflour
- 3tbsp jam (we used 1tbsp each apricot, raspberry and blackcurrant)
- 1tsp icing sugar, for dusting
Beat the spread and caster sugar until smooth, then mix in the flour, cornflour and 1tbsp water to give a smooth paste.
Turn out onto a lightly floured work surface and knead briefly until the mixture comes together in a ball. Roll out to 3mm thick, then use a 4.5cm fluted cutter to cut out 16 biscuits, rerolling the dough as necessary. Put on a baking tray lined with baking paper.
Use a small heart-shaped cutter or template to cut a ‘heart’ out of the middle of 8 of the cookies. Put the hearts on the baking tray with the biscuits and chill for 30 mins.
Preheat the oven to 190C/170C Fan/Gas 5.
Bake the biscuits for 12-15 mins until lightly golden. Leave on a rack to cool completely.
Spread the bases of the 8 whole biscuits with the jam, then carefully sandwich the heart-cutout biscuits on top. Dust with the icing sugar to serve.