Mothers Day

Jammy heart biscuits

These biscuits are perfect for dunking and easy enough for kids to help make. Experiment with flower, heart and star-shaped cutters.

  • 20
  • 40
  • 20
  • 30
  • Veggie
  • 250g butter, softened
  • 150g icing sugar
  • 1 large egg, separated
  • 375g plain flour
  • granulated sugar, for sprinkling
  • 200g buttercream flavour frosting
  • 100g seedless raspberry jam
  1. Using a hand-held electric whisk, beat together the butter and icing sugar until they’re light and fluffy. Beat in the egg yolk then half the flour.
  2. Add the remaining flour, mix with your hands then knead lightly until smooth. Wrap in clingfilm and leave to rest in a cool place (not the fridge) for about 30 minutes.
  3. Heat the oven to 190°C/170°C fan/Gas 5. Roll out half the dough to about 3mm thick and, using a 6cm fluted cutter, stamp out 20 rounds, place on non-stick baking trays and bake for 8-10 minutes until the edges are just beginning to turn brown. Cool on a wire rack.
  4. Roll out the remaining dough and stamp out 20 more rounds, then cut out a 2cm heart in the middle using a cutter or skewer.
  5. Lightly beat the egg white until frothy, brush over each biscuit and sprinkle generously with sugar. Bake and cool as before.
  6. Spread a little buttercream frosting over each whole biscuit. Place 1 tsp jam in the centre and cover with a sugar-crusted biscuit, pushing down gently so the jam fills the heart shape.

Per biscuit: calories 256 (13%), sugar 18g (20%), fat 13g (19%), saturates 7.8g (39%), salt 0.2g (3.3%) of your guideline daily amount

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