Raspberry jam hearts

Recipe from: 16 July 2015
recipes, fruit, bake

Ingredients 7
Servings 2
Minutes 30 min + chilling time

Ingredients

Serving Change
  • 480
    g
    (520ml) soft butter
  • 280
    g
    (320ml) castor sugar
  • 20
    ml
    vanilla essence
  • 4
    large egg yolks
  • 720
    g
    (1320ml) cake flour
  • about 100ml raspberry jam
  • icing sugar
 

Method

30 min + chilling time
 
Oven temperature: 170°C

Beat the butter and sugar together until light. Beat in the vanilla essence and egg yolks. Add the flour and stir it in until the mixture forms a soft dough. Divide into three or four pieces, cover in plastic wrap and refrigerate for one hour.
Roll the dough out between two sheets of plastic wrap. Cut out 7cm circles using a cookie cutter. Place the circles onto a greased baking tray and cut a heart out of half of the biscuits. Bake in a preheated oven for 10-12 minutes. Remove from the baking tray and allow to cool on wire racks.
Heat the jam over medium heat for about five minutes. Once cooled, the jam should be very thick. Once the biscuits are cooled, spread a thick layer of jam in the centre of the round biscuits and top each with a cutout biscuit. Press down gently and fill any gaps in the open centre by spreading the jam with a blunt knife. Dust the biscuits with icing sugar.

Words and image:
Ideas magazine


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Read more on: bake  |  recipes  |  fruit
 

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