To make the heart jammie dodgers you will need:
1 medium/large heart shaped cutter
1 small heart shaped cutter
225g softened butter
140g caster sugar, plus extra for sprinkling
1 egg yolk, lightly beaten
2tsp vanilla extract
280g plain flour
pinch of salt
1 egg white, lightly beaten
To make the filling you will need;
55g butter, softened
100g icing sugar
5 tbsp strawberry or raspberry jam, warmed
Method:
Put the butter and caster sugar into a bowl and mix well with a spoon (wooden preferably), then beat in the egg yolk and vanilla extract. Sift the flour and salt together into the mixture and stir until combined. Next half the dough, shape into balls and wrap them in cling film to chill in the fridge for half an hour to an hour. Pre-heat the oven to 190c/375f/gas mark 5 and line two baking trays with baking paper. Unwrap the dough and roll out between two sheets of baking paper. Using your cutters stamp out heart shapes and place half of them on the prepared baking trays well spaced apart. Using a smaller heart shaped cutter stamp out the centres of the remanding biscuits and remove the dough leaving you will a heart shaped hole in the centre. Put those on the other prepared baking tray also well spaced apart. Bake in the oven for 7 minutes, then brush the biscuits with the centre missing with the beaten egg white and then sprinkle some caster sugar on, then bake for a further 5-8 minutes until lightly golden brown. Once out of the oven leave to cool on the baking trays for 5-10 minutes, then using a palette knife transfer the biscuits to a cooling rack to completely cool. To make the jam filling, beat the butter and icing sugar together in a bowl until smooth and combined. Spread the filling over the whole biscuits and top with a little jam, place the remanding cut-out hearts on top and press gently together.
See you tomorrow!
♥
1 medium/large heart shaped cutter
1 small heart shaped cutter
225g softened butter
140g caster sugar, plus extra for sprinkling
1 egg yolk, lightly beaten
2tsp vanilla extract
280g plain flour
pinch of salt
1 egg white, lightly beaten
To make the filling you will need;
55g butter, softened
100g icing sugar
5 tbsp strawberry or raspberry jam, warmed
Method:
Put the butter and caster sugar into a bowl and mix well with a spoon (wooden preferably), then beat in the egg yolk and vanilla extract. Sift the flour and salt together into the mixture and stir until combined. Next half the dough, shape into balls and wrap them in cling film to chill in the fridge for half an hour to an hour. Pre-heat the oven to 190c/375f/gas mark 5 and line two baking trays with baking paper. Unwrap the dough and roll out between two sheets of baking paper. Using your cutters stamp out heart shapes and place half of them on the prepared baking trays well spaced apart. Using a smaller heart shaped cutter stamp out the centres of the remanding biscuits and remove the dough leaving you will a heart shaped hole in the centre. Put those on the other prepared baking tray also well spaced apart. Bake in the oven for 7 minutes, then brush the biscuits with the centre missing with the beaten egg white and then sprinkle some caster sugar on, then bake for a further 5-8 minutes until lightly golden brown. Once out of the oven leave to cool on the baking trays for 5-10 minutes, then using a palette knife transfer the biscuits to a cooling rack to completely cool. To make the jam filling, beat the butter and icing sugar together in a bowl until smooth and combined. Spread the filling over the whole biscuits and top with a little jam, place the remanding cut-out hearts on top and press gently together.
See you tomorrow!
♥
No comments:
Post a Comment