Description
These Jam Heart Biscuits are buttery, crumbly shortbread-style cookies filled with sweet jam. They’re perfect for holidays, gifts, or anytime you want a heartwarming treat. Easy to make and beautiful to serve, these biscuits combine simplicity with charm.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (120g) jam or preserves (raspberry, strawberry, or apricot)
- Powdered sugar for dusting (optional)
Instructions
- Cream the Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy. This creates a tender texture.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract, then gradually add flour and salt. Stir just until the dough comes together—avoid overmixing.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to roll.
- Roll and Cut the Biscuits: Roll dough on a lightly floured surface to ¼ inch thickness. Use a round cutter for the base and a smaller heart-shaped cutter for half of the cookies (these will be the tops).
- Bake: Place biscuits on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. Cool completely.
- Assemble: Spread a small amount of jam on each solid biscuit. Top with a heart-cut biscuit and press lightly so the jam shows through. Dust with powdered sugar if desired.
Notes
Use thick jam so it doesn’t run out of the center. Store in an airtight container for up to 5 days. Try using different shapes and jams for holidays and special occasions.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 biscuit
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg