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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10th Feb, 2011
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.
2nd Feb, 2011
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.
27th Jan, 2011
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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