Perfect for birthdays, Mother’s Day or any special occasion, these jam-filled biscuits will certainly put a smile on your mum’s face
- 175g plain flour
- Pinch of salt
- 125g unsalted butter
- 60g icing sugar, plus extra for dusting
- 100-150g strawberry jam, sieved
- You will also need
- 5cm fluted, round cutter
- Small letter and heart cutters
- Baking sheets, lined with non-stick liners or baking parchment
Set the oven to 180C, gas 4.
Tip the flour and salt into the bowl of a food processor and add the cubed butter and icing sugar. Whizz until the ingredients bind together to form a dough. Alternatively, tip the ingredients into a bowl and rub in the butter and continue working it to form a dough. Tip into cling film and press together. If it’s soft, chill until the dough is firm enough to roll out.
Roll the dough out on a lightly floured surface to about 3-4mm thick and use the fluted, round cutters to cut out as many rounds as possible, re-rolling the trimmings as necessary. Keep half of the rounds plain and cut out letters and hearts from the others. Place all the shapes on the lined baking sheets.
Bake the biscuits for 12-15 mins, or until they’re a pale-golden colour. Remove them from the oven and leave to cool on the baking sheets for a few mins, before sliding them on to wire racks to cool completely.
Spread some jam over the whole biscuits, and top with a cut-out one. Dust with icing sugar before serving. The biscuits will keep for up to 2-3 days in an airtight container.
When the cookies are sifted with icing sugar, it will dissolve into the jam to produce bright red letters and hearts.