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Raspberry jam heart cookies
Raspberry jam heart cookies
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Prep Time:
165 minutes
Cook Time:
20 minutes
Total Time:
185 minutes
Delicious raspberry jam cookies perfect for tea or gifting. Almost too pretty to eat!
Ingredients:
  • 225g plain flour
  • 85g almond meal
  • 60g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg
  • 20.60 gm milk
  • 100g dark chocolate
  • 315g jam
  • 40.00 gm water
Instructions:
  • Preheat the oven to 180°C and line 2 oven trays with baking paper. In a food processor, combine flour, almond meal, icing sugar, and butter until mixture resembles fine breadcrumbs.
  • Combine the egg and milk in the food processor until just mixed. Gently knead the mixture until it forms a dough. Shape it into a disc and wrap with plastic. Let it chill in the fridge for 30 minutes.
  • Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm heart-shaped pastry cutter to cut out 32 hearts. Place on lined trays. Use a 4cm heart-shaped pastry cutter to cut out shapes from half the hearts. Place on the lined trays. Bake in a preheated oven for 8-10 minutes or until light golden, swapping trays halfway through. Let cool on trays after removing from the oven.
  • Melt the chocolate in a heatproof bowl set over simmering water, making sure it doesn't touch the water. Stir with a metal spoon until smooth and fully melted.
  • Transfer the melted chocolate into a small plastic bag and snip the end with scissors. Drizzle the chocolate over the heart rounds. Allow it to set for 15 minutes.
  • In a small saucepan over medium heat, melt the jam with the water, stirring occasionally, until smooth, about 5 minutes. Strain the mixture through a fine sieve into a heatproof bowl to remove the seeds. Spread a thin layer of jam on a heart-shaped biscuit using a small palette knife. Top with a chocolate-drizzled heart and repeat with the rest of the biscuits. Fill the center of each biscuit with remaining jam using a teaspoon. Allow the biscuits to set for 30 minutes before storing them in an airtight container.

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