Pass the biscuits and settle down with a cuppa. After all, there’s nothing nicer when you need a break. Especially when the biscuits are home-baked and just like Granny used to make.
- 275g plain flour, plus extra for dusting
- 250g lightly salted butter, chilled and cut into pieces
- 175g icing sugar
- 2 medium egg yolks
- 1 tsp vanilla extract
- 4 tbsp Waitrose Strawberry Conserve
- Put the flour and 200g of the butter in a food processor and blend until the mixture starts to resemble breadcrumbs. Add 100g of the icing sugar, the egg yolks and vanilla and blend to form a smooth dough. (Alternatively, rub the butter into the flour in a bowl and then mix in the sugar, egg yolks and vanilla to form a dough.) Wrap and chill for 1 hour.
- Preheat the oven to 200°C, gas mark 6. Grease 2 large baking sheets. Thinly roll out half the dough on a floured surface and cut out 24 heart shapes, using a cutter measuring about 5.5cm (from point to point). Space slightly apart on one of the baking sheets.
- Roll out the remaining dough and cut out 24 more heart shapes, place on the second baking sheet and cut out a smaller heart (approx 3cm from point to point) from the centre of each.
- Bake in the oven for about 8-10 minutes until pale golden around the edges. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
- Beat the remaining butter in a bowl with the remaining icing sugar and 1 tsp boiling water until pale and creamy. Using a small palette knife, spread the buttercream over the solid biscuit shapes and spread the centre of each with a little conserve. Top with the remaining biscuits.
Store, unfilled, in an airtight box and sandwich with buttercream when ready to serve.
- Preparation time: 25 minutes plus chilling
- Cooking time: 10 minutes
Typical values per serving:
Average user rating Based on 19 ratings
This recipe was first published in December 2009.