I Heart Jammy Dodgers.

It was our 1^st wedding anniversary this week so I searched the cupboards for my heart cookie cutters and got baking.

I made very similar biscuits for my sister’s hen party and was amazed at how easy yet professional they look.  They are delicious and definitely have the wow factor but after a few days they loose their crisp crumbly texture so it’s best to make them on the day of eating if possible.

Ingredients (makes 12)

100 g unsalted butter, softened

100 g caster sugar

150 g plan flour

60 g ground almonds

2 tbsp milk

half a lemon, zest and juice

3 tbsp raspberry jam (a good quality jam will make all the difference)

Method

1. Preheat the oven to 170C and grease two baking trays.

2. Beat the butter and sugar with a handheld mixer until pale and fluffy.

3. Using a dinner knife stir in the flour, ground almonds, milk and zest of half the lemon to the sugar and butter...

Knead very gentle to form a smooth dough.

4. Form the dough into a disc, wrap in cling film and pop in the fridge for 20 minutes.

5. Roll out the biscuit dough on a floured surface until 3 mm thick.  For the top biscuit use a medium sized heart cookie cutter to cut out 12 hearts...

then use a small cutter to remove the centres.  Place on the prepared tray and pop in the oven for 10 minutes or until golden.

6. Meanwhile, mix the centres and remaining dough and roll out again until 3 mm thick.  For the bottom biscuit, cut 12 more medium sized hearts...

and place on the second prepared tray. 

7. When the first batch of biscuits comes out the oven use a fish slice to move them onto a wire rack, then place the second tray of biscuits in the oven and cook until golden, then again remove onto a wire rack.

8. Warm the jam and 3 tsp of lemon juice in a saucepan for a minute or two until combined and slightly runny.  Spread some jam on each base biscuit...

then sandwich with the top biscuit...

L'almond, L'biscuit, L'amour....