JAMMY HEART DROPS
Cook from the heart and serve these raspberry-centred biscuits to kids, young and old - you don't need a special cutter, either
Provided by Sarah Cook
Categories Afternoon tea
Time 1h5m
Yield Makes 18 biscuits
Number Of Ingredients 7
Steps:
- Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters - each quarter then makes 9 balls).
- Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 'round' edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped 'dent' for the jam - thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
- Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
- Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HEART BISCUITS
"Mom always made heart-shaped biscuits for Valentine's Day," says Tina Christensen of Addison, Illinois. "When I realized how easy they were, I continued the tradition! They're great anytime of year served warm with a honey or cinnamon spread."
Provided by Taste of Home
Time 32m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball., Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown., For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 536mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY SHORTBREAD HEARTS
James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift
Provided by James Martin
Categories Treat
Time 30m
Yield Makes 14-16, depending on cutter
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
- Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
- Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
Nutrition Facts : Calories 242 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
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