Valentine’s Love Heart Raspberry Jam Biscuits
With Valentine’s Day quickly approaching, and knowing how appreciative The Other Half is of all my baked goodies, I thought there would be no better way to put a smile on his face than to bake him something I hadn’t made for him before. Never one to shy away from a baking challenge I got stuck in a couple of days early and after much deliberation I settled on baking some lovely raspberry jam biscuits with a little vanilla buttercream as an extra dollop of indulgence. I also went and bought a heart-shaped cookie cutter to help with the presentation side of things.
I’m really quite pleased with how they’ve turned out. It’s only the second time I have tried a recipe that requires rolling out and cutting shapes from the dough and this occasion seemed to go much better than the previous one. The dough was easy to work with and the biscuits held their shape perfectly in the oven.
The recipe I used is a slight alteration of the one found in Rachel Allen: Bake.
Recipe (makes approx 30)
425g plain flour
75g caster sugar
2tsp vanilla extract
4 egg yolks
325g butter, softened
raspberry jam
icing sugar (for dusting)
For the buttercream:
50g butter
100g icing sugar
1/2tsp vanilla extract
- Sift the flour into a large bowl, add the sugar, vanilla extract, egg yolks and softened butter. Mix well until it comes together as a dough. Remove from the bowl and flatten with the palm of your hand to about 2cm thick. Wrap in clingfilm and chill in the fridge for 30 minutes
- Preheat the oven to 180°C
- Remove the dough from the fridge and place on a lightly floured work surface. Roll the dough out to about 5mm thick and use a heart-shaped cookie cutter to create an even number of shapes
- Take half of the cut out hearts and cut a smaller heart into their centre
- Place all of the hearts onto a baking tray and bake for 8-10 minutes until a pale golden colour. Allow to stand for a few minutes, then remove from the trays and transfer to wire racks to cool
- Make the buttercream by beating together the butter, icing sugar and vanilla
- When the biscuits are cool, spread 1/2 teaspoon of jam on the whole biscuits and spread buttercream on the underside of the heart with the centre cut out. Sandwich the two sides together and dust with icing sugar.
These look so elegant and pretty! They sound very delicious and moreish too.
Well the whole batch has been eaten already…that’s how moreish they are
These look delicious Lauren!
Hi, this is your fellow bridesmaid from a certain splendid wedding recently. All your cakes and biscuits look beautiful, not to mention inspiring and hungry making! I’ll be noting down a few recipes for when the urge to bake next hits.
Well hello, and thank you very much! I hope you get some lovely results if you do try any of the recipes, you’ll have to let me know
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