Jammy Heart Biscuits

Tuesday, 9 February 2016

As unqualified and ineligible as I am to join in with all this Valentine's Day lark (all my single ladies say heyaa), I can't help but fall for all the pretty makes and bakes that inevitably crop up around this time of year. Case in point, I stumbled across this biscuit recipe the other week on Pinterest and immediately decided that I just had to make some of these jammy treats (admittedly, mainly for myself) only because they looked so so delicious!

My recipe is slightly adapted from the one that I found on Pinterest, and that one is ever-so-slightly adapted from one in the Hummingbird Bakery's Home Sweet Home recipe book. The only changes I made were in replacing the regular flour used in the original recipe with a gluten-free alternative, and swapping their 'seedless strawberry jam' with a rather more naughty, black forest cherry one.

Anyway, swapsies aside, here's the recipe for my version of these beauteous biscuits...if you'd like to give them a go :)


- 280g unsalted butter
- 150g caster sugar
- 380g plain flour (& a little extra for dusting)
- 1/2 tsp. ground cinnamon
- 60g ground almonds
- 200g cherry jam (or whichever is your fave)
- 1 egg
- 1/2 tsp. vanilla extract
- A sprinkle of icing sugar


1. Line 3-4 baking trays with greaseproof paper.
2. Using a mixer, cream together the butter and sugar until light and fluffy.
3. In a separate bowl, sift the flour and cinnamon together, add the ground almonds and then mix everything together well.
4. Add the flour to the butter and sugar and then mix together. Add in the egg and vanilla extract until everything comes together into a ball of dough (you might need to use your hands for this!).
5. Divide the dough into two balls, flatten these into discs and then place them, cling-filmed, into the fridge to chill for half an hour. Preheat your oven to 325°F/170°C. 
6. Once the dough is chilled, roll out on a well-floured surface until about 1/4 inch thick. Using a large circle cutter and one small, one large heart cutter, cut a heart shape out of every second circle.
7. Place the circles onto your prepared baking trays and bake in the oven for 15-20mins, until the biscuits are light golden brown in colour. Leave to cool on a cooling rack.
8. In a small pan, heat the jam until it comes to a gentle simmer. Once the jam is bubbling away slightly, take the pan off the heat and leave it to cool.
9. Once both the biscuits and the jam have cooled, carefully spoon around a teaspoon of jam onto each biscuit base and then sandwich the heart cut-out biscuits on top.
10. Finish with a light sprinkling of icing sugar, and you're done!

I can't wait to enjoy one of these little treats dunked into a cup of tea! Let me know if you decide to give them a go yourself! I'd love to see a cheeky Instagram or two :)

In the meantime,
All the (special Valentine's icky) love,

Sian x

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