Hero jam heart biscuits

Jam heart biscuits

These DIY versions of fruity jam-filled sandwich biscuits are made from crunchy shortbread

, 25 January 2021

(2 votes)

Jam heart biscuits
  • Cook: 35 Mins
    plus cooling

  • Serves: 8

  • Price: 8p per serving

TOP TIP - If you don’t have a heart-shaped cookie cutter, draw a heart about 2cm across onto a piece of card, cut it out and use as a template.

Nutritional Info
Each 27g serving contains
  • Energy

    462KJ

    110KCAL

    6%
  • Fat

    4.6g

    med

    7%
  • Saturates

    1.1g

    med

    6%
  • Sugars

    6.5g

    high

    7%
  • Salt

    0.08g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1711kJ/409kcal.
Ingredients
  • 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
Method
  • 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.