Heart-shaped biscuits

makes 12
60 minutes

Ingredients

  • 200g of unsalted butter, softened
  • 100g of caster sugar
  • 1 large egg
  • 250g of plain flour, plus a little extra for dusting
  • 50g of ground almonds
  • 10 tbsp of jam, you can use strawberry, raspberry or damson
  • hundreds and thousands, multi coloured

Method

1
Beat the egg and set aside. Cream the butter and sugar together using a free-standing mixer or a hand held whisk until the mixture is light and fluffy
2
Keep whisking and add a tablespoon of the egg at a time into the mixture until it is all incorporated
3
Sift the flour into the mixture and then also add the ground almonds. Mix well until it all comes together into a soft dough
4
Divide the dough into two pieces and gently roll and flatten each piece into a flat disc shape. Cling film and leave to chill in the fridge for at least an hour
5
When you are ready to bake, preheat the oven to 180°C/gas mark 4
6
Flour your work surface and roll the dough out to approximately 3mm thick – I do this between two sheets of cling film to avoid sticking
7
Cut out 24 heart shapes with the large cutter, then cut out a heart within half of these biscuits using the smaller heart cutter. You will not use the small hearts but you can bake them separately and eat them anyway!
8
If you like at this point you can sprinkle over the hundreds and thousands and press them into the biscuits before baking
9
Transfer the biscuits to the baking tray and bake for 12-15 minutes until just golden
10
Take them out of the oven and leave them to cool completely. When they are cooled, dollop a level teaspoon of jam over the large biscuit base and then place a biscuit with a cut out heart over the jam to make a nice sandwich. Do this carefully so the jam doesn’t ooze out of the sides