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Jammy heart drops


Jammy heart drops

Jammy heart drops

Jammy heart drops

Ingredients

  • 250 g pack unsalted butter, softened
  • 140 g golden caster sugar
  • 2 tsp vanilla extract
  • 300g plain flour
  • jar seedless raspberry jam
  • 2 tbsp custard powder
  • 85g icing sugar

Method

  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.
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One comment on “Jammy heart drops

  1. Pingback: Viennese Whirls | Giraffes Can Bake

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