Jammy heart drops

Easy Cook - - CONTENTS -

Makes 18 bis­cuits Prep 55 mins Cook 8-12 mins

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

1 Beat the but­ter and sugar to­gether un­til pale and fluffy. Beat in the vanilla for a few sec­onds, 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 a heart-shaped dent for the jam – use your thumb and finger. Repeat with re­main­ing dough balls, plac­ing on bak­ing sheets and leav­ing a lit­tle space be­tween each 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 heartshaped 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. PER BIS­CUIT (265 kcals, fat 12g, sat­u­rates 7g, carbs 37g, sug­ars 25g, fi­bre 0g, pro­tein 1g, salt 0.1g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.