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Cherry shortbread hearts

Cherry shortbread hearts

Rating: 4 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Biscuits can be frozen before adding jam)
Nutrition: per serving
HighlightNutrientUnit
kcal242
fat15g
saturates8g
carbs27g
sugars14g
fibre1g
protein2g
low insalt0.21g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

Rating: 4 out of 5.34 ratings

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