Cherry shortbread hearts

Cherry shortbread hearts

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(27 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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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Ingredients

  • 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

    Butter

    butt-err

    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
    Almond

    Almond

    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

Method

  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, questions and tips

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sandraworger
12th Feb, 2012
5.05
Made these today, had no glace cherries but used chopped apricots and apricot jam really enjoyed them. As stated by others didn't chill them but put them on a cold tray and they didn't spread.
1sthorn
27th Jan, 2012
4.05
Loved these cute biscuits! I'm a beginner and happened to buy a heart cutter at the weekend so couldn't wait to find a recipe! I didn't chill my dough like so many have done. Mine did appear underdone so I baked them for longer- almost double the time. They do stiffen up when allowed to cool so I left them to cool on the greaseproof paper before transferring them onto a rack. Worked for me! Will probably make more of these.
ladylikestocook
14th Apr, 2011
4.05
I read the comments on here before making so I kinda cheated and used a very similar recipe I already had for biscuits that I knew wouldn't spread in the oven and then added the cherries and jam as James does. They were delicious - made them for Valentines day with my daughter for my husband to eat (well we shared them a bit!).
skakule's picture
skakule
2nd Apr, 2011
The trick with butter based dough is to keep the dough as cold as possible, work with it as quickly as possible and to put the cut out biscuits on a completely cold baking tray (the colder the better) and then straight into the hot oven. They will not spread or get misshapen (or just a little).
kerry1984
9th Mar, 2011
Very easy to make and dont take much time to do. Thoroughly enjoyed them for Valentines Day and will certainly make them again
crothers
15th Feb, 2011
5.05
Made these yesterday, did 2 batches, one as the recipe above and the other with chocolate chips instead of cherries. As so many people were saying the shape changed when cooked I cooked one batch stright away and the other I kept in the fridge after cutting out for an hour. Both turned out exactly the same, my shapes were still intact. (don't know how this happened-just luck?) They both tasted fabulous, both batches already gone and orders placed already for another batch!
supaluc's picture
supaluc
15th Feb, 2011
1.05
Well what can i say...what a disaster! I've never seen such a mess....i tried to hold back on the butter and add more flour but ended up with one big spoldge. At least they taste fantastic though, i'm not quite sure what anyone receiving them as a gift might think lol!
supaluc's picture
supaluc
15th Feb, 2011
1.05
Well what can i say...what a disaster! I've never seen such a mess....i tried to hold back on the butter and add more flour but ended up with one big spoldge. At least they taste fantastic though, i'm not quite sure what anyone receiving them as a gift might think lol!
03flemie
15th Feb, 2011
5.05
Made these for my mum, in my rubbish little oven in my tiny uni flat, they came out brilliantly! Its difficult to get the dough the right consistency, completely dependant on the temperature of the butter, I find it easiest to make it too warm, so the mixture is slightly sticky, and to then just pop it in the fridge for ten minutes, and it becomes really easy to work (just make sure that you have a very well floured surface to work on! DELICIOUS!!!
jul34es's picture
jul34es
15th Feb, 2011
5.05
i made yesterday for valentines day, the dough was a bit soft so i added a bit more flour and they were great and tasted yummy and i ended up making 23.

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