Jammy Heart Drops

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

• Cooking Time Prep 55 mins
  Cook 8 mins - 10 mins
• Skill Level Easy
• Servings Makes 18 biscuits

Nutrition per serving

• Kcalories

  265

• Protein

  1g

• Carbs

  37g

• Fat

  12g

• Saturates

  7g

• Fibre

  0g

• Sugar

  25g

• Salt

  0.1g

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

Directions

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.

Categories: Cakes & Baking, Family & Kids