Cherry shortbread hearts

Cherry shortbread hearts

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(29 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, questions and tips

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jul34es's picture
15th Feb, 2011
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.
14th Feb, 2011
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!!
14th Feb, 2011
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.
14th Feb, 2011
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.
14th Feb, 2011
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 .
14th Feb, 2011
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
14th Feb, 2011
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...
14th Feb, 2011
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
13th Feb, 2011
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 :-(
13th Feb, 2011
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!


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