Today I had a lovely day with a visit from my sister. She is always making sweet treats for us all so I decided to return the favour with some biscuits to accompany our tea.
I went for jammy dodgers – I like this type! And they were delicious.
i n g r e d i e n t s f o r t h e b i s c u i t s :
200g chillled unsalted butter diced (plus extra for greasing)
275g plain flour, plus extra for dusting 100g icing sugar sifted
2 egg yolks
2 teaspoons vanilla bean paste (i used vanilla essence with grand results!)
4 teaspoons strawberry or raspberry jam
a n d t o m a k e b u t t e r c r e a m :
125g icing sugar
75g unsalted butter softened
1 tsp hot water
w h at t o d o :
Rub together, or put into a food processor, the butter and flour, until it is well combined and the consistency of breadcrumbs. Add the egg yolks, sift in your icing sugar and add vanilla paste (or essence) and mix together until it forms a soft dough.
Chill your dough in the fridge for about an hour, before turning our on a floured surface and rolling out to about 4-5mm thickness. Using a round cutter (about 6cm across) cut out 32 rounds (rerolling your dough from the offcuts as you go)
To create hearts I used a plain piping nozzle to cut out the curved top and then a knife to finish the shape and smooth the edges to give nice heart shapes. You just want to create hearts on 16 of your rounds.
Place on a greased or lined baking tray and bake in a preheated oven at 180 degrees for about 15 minutes or until your biscuits are golden. Leave to cool on a rack while you make your butter icing.
To make the butter icing simply combine the butter, sugar and water together to make a smooth paste. When your biscuits are cool, scoop a small amount and spread onto your biscuit base. Then top with a little scoop of jam and place your heart biscuit piece on top.
Voila! They looked so cute, and were so tasty with tea. And just the joy (and sugar energy) I needed to help me look after poorly Rose (she is fine now – miraculous recovery at bedtime!)
Happy biscuit happy day. x