Recipes
Recipes

Jam heart biscuits

These DIY versions of fruity jam-filled sandwich biscuits are made from crunchy shortbread

These DIY versions of fruity jam-filled sandwich biscuits are made from crunchy shortbread

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(2 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 8p per serving

Nutritional Information

Each 27g serving contains

Energy
462kj
110kcal
6%
Fat
4.6g
Med
7%
Saturates
1.1g
Med
6%
Sugars
6.5g
High
7%
Salt
0.08g
Low
1%
of your reference intake.
Typical energy values per 100g:
1711kj/409kcal

Ingredients

50g Asda Best for Baking Biscuits & Pastry spread

25g caster sugar

75g plain flour, plus extra for dusting

1tbsp cornflour

3tbsp jam (we used 1tbsp each apricot, raspberry and blackcurrant)

1tsp icing sugar, for dusting

Method

1
Beat the spread and caster sugar until smooth, then mix in the flour, cornflour and 1tbsp water to give a smooth paste.
2
Turn out onto a lightly floured work surface and knead briefly until the mixture comes together in a ball. Roll out to 3mm thick, then use a 4.5cm fluted cutter to cut out 16 biscuits, rerolling the dough as necessary. Put on a baking tray lined with baking paper.
3
Use a small heart-shaped cutter or template to cut a ‘heart’ out of the middle of 8 of the cookies. Put the hearts on the baking tray with the biscuits and chill for 30 mins.
4
Preheat the oven to 190C/170C Fan/Gas 5.
5
Bake the biscuits for 12-15 mins until lightly golden. Leave on a rack to cool completely.
6
Spread the bases of the 8 whole biscuits with the jam, then carefully sandwich the heart-cutout biscuits on top. Dust with the icing sugar to serve.