Heart Butter Biscuits with Raspberry Filling

    2 hours 25 minutes

    These are a cute little biscuit that me and the boys made for Valentines Day this year, but they could be used for any matters of the heart.


    New South Wales, Australia
    13 people made this

    Serves: 12 

    • 2 1/2 cups plain flour
    • 1/2 teaspoon baking powder
    • pinch salt
    • 1/4 cup sugar
    • 125g butter, cold and diced
    • 1 teaspoon vanilla essence
    • 1 egg
    • 1/2 cup raspberry jam, unseeded if available
    • 2 tablespoons icing sugar

    Preparation:15min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Sift the flour, baking powder and salt into a bowl and set aside.
    2. In an electric mixer add the sugar and butter and beat on medium speed until fluffy. Mix in the vanilla and egg. Reduce the speed to low and slowly add the flour mixture until well combined. Halve the dough and refrigerate for 2 hours.
    3. Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
    4. Roll out the dough to 4mm thickness then cut out full hearts, re-roll scraps and cut again. With the second ball of dough cut hearts again, but this time cut out the centres.
    5. Lay the hearts well spaced on the baking tray then bake for 8 to 10 minutes until pale golden. Transfer to a rack to cool.
    6. If desired warm the jam so it spreads well and thin. Or keep cold for thick jam centres.
    7. Dust the hearts with the heart whole with the icing sugar. Spread the complete heart with the jam. Sandwich the two together to create the finished biscuit as per the picture.

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    Reviews in English (2)


    It was great but I will get the jam without the bits next time as suggested but all in all very happy with them, great recipe.  -  27 Apr 2016


    Perfect for all biscuit cutter shape projects  -  19 Jan 2015