Cherry shortbread hearts

Cherry shortbread hearts

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(26 ratings)

Prep: 15 mins Cook: 15 mins


Makes 14-16, depending on cutter
James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift

Nutrition and extra info

  • Biscuits can be frozen before adding jam

Nutrition: per serving

  • kcal242
  • fat15g
  • saturates8g
  • carbs27g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.21g
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  • 100g icing sugar, plus extra for dusting
  • 200g plain flour, plus extra for dusting
  • 50g cornflour
  • 50g ground almonds
  • 250g pack cold butter, cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g glacé cherries, finely chopped
  • ½ tsp almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 8 tbsp cherry jam, sieved


  1. 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.

  2. 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.

  3. 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.

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Comments (32)

clarel's picture

I followed the recipe and whilst there was some spread they kept their shape and the jam bit was easy. They did need longer in the oven though. Most importantly they are absolutely yummy!!

kplant1's picture

Everyone has loved these biscuits so far. I live in the US so can't get glace cherries all the time but used finely chopped dried cranberries, which worked great. The biscuits were still very much heart shaped when cooked and adding the jam was easy.

jzneal's picture

These tasted delicious but had the same problem as others, the cookies lost their shape and spread, even after chilling the dough in the fridge for an hour. I rolled them out fairly thickly but they still don't look like hearts, still - everyone is enjoying the taste! I don't have much luck with dough but would make them again, maybe just as round shapes. Oh, and I didn't bother with the jam as my heart cutter was fairly small and didn't have space.

widget40's picture

My cookies spread a little in the oven but were still recognisable as heart shaped and much appreciated in the office today . I added slightly more flour but didn't chill. You do need a good sized cutter otherwise there is no space for the jam .

jodietennant's picture

Lovely tasting cookies- delicious- but again I had trouble with them spreading when cooked- I will definitely try chilling the dough, then rolling thicker and cutting smaller next time.

mooingzelda's picture

They taste nice but mine also spread out while in the oven, even though I put the dough in the fridge beforehand. Still, you can't go far wrong with the cherry and almond combo...

barretam's picture

Made these over the weekend, found chilling/freezing the cut-out cookies before baking worked better than when I didn't, however, didn't stop them spreading entirely. Ended up using the cutter 1 size up to re-cut cookies when I took them out to put the jam on - this worked really well!

mother_ship's picture

Lovely tasting biscuits ... BUT despite chilling the dough before I rolled it I still ended up with completely spread cookies that no longer looked at all heart shaped :-(

fbranton's picture

Didn't work out for me I'm sad to say :( I chilled the dough for 1 hr in the fridge and even tried putting the cutout cookies in the freezer before baking but they still spread and lost their shape. And took longer to bake than stated... Not sure what went wrong - maybe I rolled my dough too thin? Or didn't rub in the butter thoroughly enough in the first place... I have way more luck with cakes than cookies, so think I'll stick to them next time!! Shame cos the dough was delicious!

amythree's picture

I made the cookies, they tasted fantastic! i spooned the dough onto a surface and rolled it into a 5cm diameter roll, covered it in plastic and placed it into the fridge. Once cool enough to work with I sliced the roll into 1-1.5cm slices and used my cookie cutter on the slices. This went quite fast and the dough didn't get a lot of time to warm up before going into the oven so the cookies were only slightly larger than the original cut-outs. I used chocolate instead of jam and my family loves it! thank you for the top-tips and amazing recipe.

moonmoth's picture

This was such an easy recipie to do, and they taste delicious. I used the ingredients listed and replaced the glace cherries with chocolate chips to make small biscuits for a friend's birthday present.
The mixture was very crumbly and i needed to add a tiny splash of milk in order to get it to stick together.
The shapes i cut deformed slightly when cooked, so i definitely agree with cadveria to leave them for 1 hour in the fridge before
cooking. Also stick to larger shapes.

cadaveria's picture

they are beautiful! the only thing I would point out is that when kneading the dough the butter becomes soft and warm so when you cut out the cookies they sort of melted in the oven becoming slightly thinner and misshaped and it was more difficult to put the jam in!

I think putting the dough in the fridge/freezer for an hour or so to set the butter would solve the problem :)


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