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Jammy heart drops

Jammy heart drops

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 18 biscuits

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

  • Freezable
Nutrition: per biscuit
NutrientUnit
kcal265
fat12g
saturates7g
carbs37g
sugars25g
fibre0g
protein1g
salt0.1g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2013

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A star rating of 3.5 out of 5.6 ratings
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