Posted February 12, 2016 by Sam in Foodie Chat

Bakewell Heart Biscuits

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A nice biscuit recipe for any time but as it’s Valentine’s day soon I think I’ll be making these for someone……..♥
The texture is light, crumbly and melt in the mouth. Add the jam of your choice, my honey likes strawberry, so I used some homemade strawberry jam in mine.

I did try and make them heart shaped but as they do their own thing while baking it didn’t really work! So I did place one in a heart shaped cookie cutter before baking and that worked nicely.

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Bakewell Heart Biscuits


125g soft butter

60g caster sugar

1 egg, separated

½ tsp almond extract/flavour

135g plain flour

¼ tsp baking powder

Pinch of salt

50g sliced almonds broken up in to smaller pieces

A few tablespoons of jam (strawberry, raspberry, cherry etc.

Makes about 15

Line or grease baking trays ready. Beat the soft butter and caster sugar together until light and fluffy. Add the egg yolk (make sure you keep the egg white set aside). Add vanilla and beat again until combined.

Mix the flour, salt and baking powder together then add this to the egg and sugar mix. Beat or stir together until it forms a dough. Place the egg white in a small bowl and the chopped nuts on a plate or in a shallow bowl. Take about a tablespoonful of dough, and roll in to a ball. Dip in the egg white and then roll in the nuts. Place on a baking tray and press down in the middle with your thumb to make a well in the centre.

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Add about ½ a teaspoon of jam in the hole, make sure it’s only about half filled or the jam will ooze out when you bake it. Repeat with the rest of the dough. Allow a little space around each for spreading. Six to a normal sized baking tray is good. Bake until starting to turn golden and the jam is bubbling, 10-15 minutes. Allow to cool on the tray. Scoff or store in an airtight container. Enjoy ♥

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