Jammy heart drops
Recipe information
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Cooking:
55 min.
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Servings per container:
-
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Source:

Ingredients for - Jammy heart drops

1. 250g pack unsalted butter , softened -
2. 140g golden caster sugar -
3. 2 tsp vanilla extract -
4. 300g plain flour -
5. jar seedless raspberry jam -
6. 2 tbsp custard powder -
7. 85g icing sugar -

How to cook deliciously - Jammy heart drops

1. Stage

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. Stage

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. Stage

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. Stage

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.