Heart-shaped jam biscuits
by Tana Ramsay
This sweet and sticky biscuit from Tana Ramsay is not only fun to make, but a treat for the eyes
- 225 g unsalted butter, at room temperature, diced
- 100 g caster sugar
- 200 g plain flour
- 100 g ground almonds
- 150 g seeded raspberry jam
- icing sugar, for dusting
- 1. In a bowl or food processor, mix the butter, sugar, plain flour and ground almonds until the mixture forms a dough.
- 2. Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for at least 5 hours.
- 3. Preheat the oven to 140C/gas 1.
- 4. Remove the dough from the fridge and knead it until softened. Divide into three equal portions and roll each portion out into a sheet 5mm thick.
- 5. Using a heart-shaped cutter of 6cm, cut out an even number of biscuit shapes. Using a palette knife, carefully place half of the biscuits onto a greased baking sheet.
- 6. Using a smaller (preferably 2cm) cutter shape of your choice, punch out the middle portion of each of the remaining biscuit shapes. Carefully transfer these onto a baking sheet using a palette knife and bake both batches of biscuits for 30 minutes or until the biscuits are golden brown.
- 7. Remove the biscuits from the oven and take them off the baking tray straight away and put onto a cooling rack to cool completely.
- 8. Spread a generous blob of jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top and press together so that the jam peeks out through the heart.
- 9. Sieve a little icing sugar over the top.
Tips and suggestions
The remaining scraps of dough can be used to make a new sheet of biscuits if you have enough. Or, if you’re feeling particularly creative, they can be rolled out into thin strings or blobs to decorate the biscuits before baking – simply press into the dough.