Recipes
Jam heart biscuits
These DIY versions of fruity jam-filled sandwich biscuits are made from crunchy shortbread
These DIY versions of fruity jam-filled sandwich biscuits are made from crunchy shortbread
(2 votes)
Cook: 35 Mins
Serves: 8
Price: 8p per serving
Nutritional Information
Each 27g serving contains
Energy
462kj
110kcal
462kj
110kcal
6%
Fat
4.6g
4.6g
Med
7%
7%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
6.5g
6.5g
Med
7%
7%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1711kj/409kcal
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
1
Beat the spread and caster sugar until smooth, then mix in the flour, cornflour and 1tbsp water to give a smooth paste.
2
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.
3
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.
4
Preheat the oven to 190C/170C Fan/Gas 5.
5
Bake the biscuits for 12-15 mins until lightly golden. Leave on a rack to cool completely.
6
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.