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Heart-shaped biscuits

by Urvashi Roe
  1. Heart biscuits
Item 1 of 1
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Urvashi Roe's heart-shaped biscuits make a beautiful addition to a Mad Hatter's Tea Party that even the Queen of Hearts will approve of. Serve with strawberry and rhubarb fruit tea for a sweet and fresh accompaniment. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland. If you don't have this cookie cutter then see our guide on how to cut dough using a stencil.

First published in 2015
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'The Queen of Hearts, she made some

tarts,

All on a summer day:

The Knave of Hearts, he stole

those tarts,

And took them quite away!'

With the crisp, golden biscuit and sticky strawberry jam it's no surprise that a knave would be after these tarts for himself. Luckily, though, Urvashi's recipe should make about 12 of them, so if any get stolen by a passing insalubrious character there will still be plenty left to go around. Take care not to overcook the biscuits - remember they will crisp up as they cool - and avoid overly chunky fruit jams as these may prevent the hearts from sitting evenly.

For this recipe you will need 2-3 baking trays lined with greaseproof paper, 1 large heart-shaped cutter and 1 small heart-shaped cutter.

Ingredients

Metric

Imperial

  • 200g of unsalted butter, softened
  • 100g of caster sugar
  • 1 large egg
  • 250g of plain flour, plus a little extra for dusting
  • 50g of ground almonds
  • 10 tbsp of jam, you can use strawberry, raspberry or damson
  • hundreds and thousands, multi coloured
SAVE RECIPE

Method

1
Beat the egg and set aside. Cream the butter and sugar together using a free-standing mixer or a hand held whisk until the mixture is light and fluffy
2
Keep whisking and add a tablespoon of the egg at a time into the mixture until it is all incorporated
3
Sift the flour into the mixture and then also add the ground almonds. Mix well until it all comes together into a soft dough
4
Divide the dough into two pieces and gently roll and flatten each piece into a flat disc shape. Cling film and leave to chill in the fridge for at least an hour
5
When you are ready to bake, preheat the oven to 180°C/gas mark 4
6
Flour your work surface and roll the dough out to approximately 3mm thick – I do this between two sheets of cling film to avoid sticking
7
Cut out 24 heart shapes with the large cutter, then cut out a heart within half of these biscuits using the smaller heart cutter. You will not use the small hearts but you can bake them separately and eat them anyway!
8
If you like at this point you can sprinkle over the hundreds and thousands and press them into the biscuits before baking
9
Transfer the biscuits to the baking tray and bake for 12-15 minutes until just golden
10
Take them out of the oven and leave them to cool completely. When they are cooled, dollop a level teaspoon of jam over the large biscuit base and then place a biscuit with a cut out heart over the jam to make a nice sandwich. Do this carefully so the jam doesn’t ooze out of the sides
First published in 2015
Urvashi Roe

Urvashi finds food, baking, cooking and eating a therapeutic relief from every day work and family life.

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