150g Raspberry or Strawberry Jam – use home made or ensure UPF free
Method
In a large bowl, combine the flour and salt. Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the egg and use a butter knife to stir until it starts to clump, then use your hands to gently knead it into a smooth dough ball. Do not overwork or the biscuits will be tough.
Wrap the dough and refrigerate for 30 minutes. This stops the biscuits from spreading and ensures a clean cut.
Preheat your oven to 180°C (160°C fan/Gas 4).
Line two baking sheets with parchment.
On a lightly floured surface, roll the dough to about 3mm thickness.
Use a 6cm fluted or round cutter to stamp out approx. 24–28 discs.
On half of the discs (the tops), use a tiny heart-shaped cutter or similar to cut a hole out of the very centre.
Place on the trays and bake for 10–12 minutes until they are a very pale golden colour.
Cool – Let them firm up on the tray for 5 minutes, then move to a wire rack. They must be completely cold before filling.
To get that chewy, bakery-style centre, put the jam in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until it reduces slightly and looks glossy. Let it cool for 10 minutes.
Spread a teaspoon of the thickened jam onto each solid base.
Gently press the “window” tops onto the jam so it slightly bulges through the heart.
