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Jam Heart Biscuits

Recipe

Don’t just save the Dignity heart for February, if you are Dancing for Dignity why not have these biscuits as part of your afternoon tea celebrations.

Ingredients - makes 16

  • 90g (6 tbsp) soft salted butter
  • 90g (½ cup) caster sugar
  • 2 tsp vanilla extract or vanilla bean paste
  • 1 large egg
  • 200g (1 ⅔ cups) plain or ’00’ flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 1 standard jar of your favourite jam or fruit preserve

Method

  1. In a large bowl, beat together the butter, sugar, and vanilla until well combined, and looking lighter and fluffier.
  2. Add the egg and beat again until evenly combined. Don’t worry if it looks a bit lumpy or split – it will come together.
  3. Add the flour, baking powder, cinnamon, and salt and stir gently until combined and the mixture forms a stiff dough.
  4. Tip the dough out onto a floured surface, or sheet of greaseproof paper and knead softly with floured hands for a few seconds until it is smooth all over.
  5. Use a sharp knife to carefully cut the dough in half evenly.
  6. Flatten each dough lump into a disc, cover them, and put them into the fridge for at least 1 hour.
  7. Meanwhile preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
  8. Once chilled, remove one of the dough discs from the fridge, and roll it out to about ¼ a centimetre in thickness
  9. Use a round or fluted biscuit cutter to stamp out as many rounds as you can from the sheet of dough. a 4.5cm cutter should make 16. Carefully transfer the biscuit rounds to a greaseproof paper lined baking tray, spaced out slightly from each other. You may need 2-3 trays in total.
  10. Place the tray(s) in the oven and bake for 8-12 minutes or until golden and dry to the touch. Try not to get those edges too brown!
  11. Meanwhile, re-roll the scraps of dough to stamp out and repeat until you have used as much of it as you can.
  12. Once you’ve finished rolling, stamping, and baking biscuits from your first lump of dough, you can move on to the second. Use the same cutter as before, and stamp out a small heart-shaped from the centre half of these biscuit dough rounds.
  13. Place your tray(s) of heart-cut-out dough circles to bake them the oven for 8-10 minutes.
  14. Allow all the biscuits to cool completely on their trays, ideally transferring each baked batch to a wire rack as you go.
  15. When cooled to room temperature, spread your favourite jam or fruit preserve onto the full biscuit rounds before sandwiching them with the heart-stamped biscuit rounds.