Sweetheart Jam Shortbread Biscuits Recipe

Sweetheart Jam Shortbread Biscuits; buttery melt-in-the-mouth shortbread biscuits sandwiched with sweet strawberry jam, perfect for the one you love!

 

Does anything say “love” more than homemade treats?

 

Cheaper than flowers or fancy chocolates, and much tastier than the shop-bought version, these Sweetheart Jam Shortbread Biscuits are a perfect bake for the one you love this Valentine’s Day! Or you know, just for yourself, if it’s been that kind of year…

 

Shortbread is such a timeless bake, with so few ingredients but such rewarding flavour, it’s no wonder that Brits (mostly Scots of course) have been making it for centuries. A simple ratio of 1 part sugar, 2 parts butter, 3 parts flour, makes shortbread such an easy treat to scale up or down for any occasion too.

 

Biting into it, this shortbread melts in the mouth just as it should, with all that familiar buttery flavour. You’ll be licking sweet strawberry jam and some wonderfully soft biscuits crumbs from your lips, but you’ll definitely be smiling. These Sweetheart Jam Shortbread Biscuits are reminiscent of a classic British jam-based biscuit, but are much bigger and tastier!

 

These are an ideal recipe for the wonderfully cliché and romantic Valentine’s Day, but are very easy to make all year round with regular kitchen cupboard ingredients. Wouldn’t these be cute for Mother’s Day or an anniversary too?

 

Serve these up on some novelty plates, or sprinkle your table with some lovely heart confetti or rose petal decorations from Partyrama to really set the scene!

 

 

Ingredients:

• 100g caster sugar
• 200g butter
• 300g plain flour
• 1 tsp vanilla extract
• Pinch of salt
• Jar of strawberry or raspberry jam

 

Instructions:

1. If you have a food processor, place in all ingredients except the jam, and blitz until clumps of dough begin to form.
2. If you do not have a food processor, allow the butter to come to room temperature, then beat it with the sugar until light and fluffy. Add in the flour, vanilla and salt and stir together to combine.
3. Once clumps of dough have begun to form, you may need to add a spoonful of cold water and keep stirring/blitzing to help it come together into a big ball of dough.
4. When a ball of dough has formed, knead it gently for a few seconds until smooth.
5. Cut the dough in half, wrap the two halves in clingfilm and chill them in the fridge for 15 minutes.
6. Preheat your oven – 180 C / 160 C / 350 F / gas mark 4 – and line two baking trays with greaseproof paper.
7. Once chilled, roll out one half of the dough and cut out circles of about 5-8cm diameter and 1-2cm in width. You will likely need to re-roll and cut out the dough again.
8. Place the circles on a prepared tray and bake in the preheated oven for 10-14 minutes until just turning golden brown at the edges.
9. Repeat with the remaining dough from the fridge, this time using a heart-shaped cutter to cut a little heart out of the dough circles. Bake these for 10-12 minutes in the preheated oven, they will likely need less time with a missing centre. Feel free to bake the little heart cut-outs too, as an extra little treat!
10. Once the biscuits are baked, cool them on their trays for 5-10 minutes before allowing them to cool completely on a wire rack.
11. To assemble the biscuits, spread up to a tablespoon of jam onto the whole biscuits and sandwich with the heart-hole biscuits. This should look a bit like a classic British jam biscuit once assembled!
12. Enjoy!