I’m British so absolutely LOVE a biscuit.
Jam sweethearts are a classic.
This is a recipe Suzy made on the Great Sutralian Bake Off.
There are simpler options (like this one) for those of you who just want to whip something up quickly but just look at how yummy these biscuits look.
You and the kids will have a great time baking and decorating these bad boys.
Ingredients
Biscuit
180g unsalted butter
2 cups of flour
2 teaspoons baking powder
1 teaspoon vanilla essence
1/2 cup of brown sugar
1 egg
1/4 teaspoon of bicarb of soda
2/3 cup of desiccated coconut (I’m not a big coconut fan so left this out and it was still delicious)
Butter cream
60g unsalted butter
120g icing sugar
1/2 teaspoon of vanilla essence
2 teaspoons of milk
Jam
300g raspberries
1 cup of caster sugar
1 lemon
(Shop bought is fine also.)
Decoration
2 cups icing sugar
1 egg white
Method
Biscuit
Cream the butter, sugar and vanilla essence until combined
Add egg and mix until well combined
Mix in sifted flour, bicarbonate of soda and coconut
Remove dough from mixing bowl and form into a flat ball shape
Roll between 2 sheets of grease proof paper until approximately 5mm thick
Cut 24 biscuits from the dough with a large heart cutter
Make the top biscuit by using a smaller heart cutter and cutting the shape in the middle of 12 of the larger hearts
Bake at 190C for 10-15 minutes. Until golden.
Butter cream
Beat butter essence and icing sugar until light and fluffy then beat in milk
Jam
Boil down raspberries and sugar on a low heat for 20-30 minutes until nice and thick then allow to cool completely.
You could also use shop bought jam. As you wish.
Decoration
Pipe butter cream around the outside edge of the bottom biscuit then fill the inside with raspberry jam
Place the top biscuit (the one with the heart cut out shape) on top of the jam and press down gently
Decorate with icing
Yum! What a nice way to spend the afternoon…making delicious jam sweethearts for snack!
Have a look at our other recommended recipes here!
