Jammy heart drops

Jammy heart drops

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 55 mins Cook: 8 mins - 10 mins

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

Nutrition and extra info

  • Freezable

Nutrition: per biscuit

  • kcal265
  • fat12g
  • saturates7g
  • carbs37g
  • sugars25g
  • fibre0g
  • protein1g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

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

  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).

  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

Curveball's picture

Just made these with my youngest, lovely recipe and even though we didn't bother with the icing, they were sweet enough!

kaybakes's picture
3.75

These look fab, and the children love them, but they're a bit too sweet for me.

caveywavey's picture

Made these yesterday for a school coffee morning and they are really simple to make. Do chill the dough before you start to make the balls into shapes as it makes them keep their shape much better. You also need to have only a few on a baking sheet - I had about 6 and it turned into a giant cookie almost! The heart shapes don't stay so maybe much smaller and flatter cookies next time...

caveywavey's picture

Made these yesterday with my youngest and I'd definitely recommend that you chill the dough for 10 mins in the fridge once you've made it as otherwise it becomes a bit of a sticky mess. Much easier to roll out and make the shapes. Also space them FAR APART - I was in danger of the shapes turning into a giant baking sheet sized cookie! The custard powder makes the icing quite sweet but it's only a drizzle.

cheflong's picture

Everyone in the family loved these and easy to bake especially if you use a squeezy bottle of jam.

allatsea's picture

Lovely - easy to make and look really professional. Have a feeling these will be a staple in our house!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…