Name: Jammy heart drops
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: Makes 18 biscuits
Cuisine: British
Ingredients: 250g pack unsalted butter softened; 140g golden caster sugar; 2 tsp vanilla extract; 300g plain flour; jar seedless raspberry jam; 2 tbsp custard powder; 85g icing sugar

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Jammy heart drops

Jammy heart drops

Sarah Cook

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Makes 18 biscuits

Easy

Prep: 55 mins

Cook: 8 mins - 10 mins

A star rating of 3.8 out of 5.8 ratingsRate

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Cook from the heart and serve these raspberry-centred biscuits to kids, young and old - you don't need a special cutter, either

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g pack unsalted butter

softened
140g golden caster sugar
2 tsp vanilla extract
300g plain flour
jar seedless raspberry jam
2 tbsp custard

powder
85g icing sugar

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Nutrition: per biscuit

kcal265
fat12g
saturates7g
carbs37g
sugars25g
fibre0g
protein1g
salt0.1g

Method

step 1

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).
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, September 2013

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A star rating of 3.8 out of 5.8 ratings

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