Jam heart biscuits; tender buttery biscuits sandwiched with sweet and tangy fruit preserves, perfect for Valentine’s Day!
The season of love is upon us. Rather, the singular commercialised day of predictably gifting things to a person you love is upon us. Whichever you prefer.
Whether you’re cynical or not, you’ll still likely be surrounded by pink and red splattered window displays, online ads, and supermarket specials. BUY MORE CHOCOLATE! BUY A TEDDY BEAR! YOU DIDN’T BUY ROSES YET??
Today I’d like to provide a tamer, but still ever-so-romantic, alternative to the usual Valentine’s Day offerings. Let’s talk about these jam heart biscuits.
Prefer a recipe video? You can watch me make these jam heart biscuits on my YouTube channel HERE!
Tender buttery vanilla-and-cinnamon-scented biscuits, sandwiched with sweet and tangy fruit preserves. Enjoy them crisp and warm from the oven, jam barely keeping its footing on the biscuit’s surface. Enjoy them cooled later on, becoming increasingly melt-in-the-mouth soft and even easier to scoff.
Though they may resemble a British classic, the Jammie Dodger, these jam heart biscuits are everything a Jammie Dodger wishes it was. No chewiness, no sickly sweetness, no dryness. Just beautifully balanced biscuit bliss.
Of course, these would be delicious all year round. In fact, they’d even be delectable if sandwiched with something entirely different. Dulce de leche? Salted caramel? Chocolate ganache? Nutella? Biscoff? Yes, yes, yes, yes, and yes. All that said, something about these tempting little treats is just perfect for the occasion. Burgundy hearts may be ten-a-penny in mid-February, but I assure you, they don’t all taste this good.
These make a great snack to share with your significant other. They’re also a great affordable gift idea if you’re tight on cash this month. You could even bake these with a loved one as a romantic activity this Valentine’s Day.
You’ll need a bit of patience when it comes to chilling, rolling, stamping, and sandwiching these biscuits, but there’s something wonderfully therapeutic about the whole process. Fill a few hours of a cold afternoon, and have something nice to eat at the end of it too. The end result is worth every minute. Plus, you can always get your other half to wash the dishes, right?
Oh, and don’t fret about all the little hearts you stamp out. You can bake them into little bite-sized biscuits too! Just pop them onto a separate, lined baking tray and bake them in the hot oven for 5-8 minutes. Enjoy!
Want to save these jam heart biscuits for later? You can pin the image below!
To make these jam heart biscuits, simply follow the recipe below:
Ingredients
- 90g (6 tbsp) soft salted butter
- 90g (½ cup) caster sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 200g (1 ⅔ cups) plain or ’00’ flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- 1 standard jar of your favourite jam or fruit preserve (I used pear preserve and forest fruits jam)
Instructions
- In a large bowl, beat together the butter, sugar, and vanilla until well combined, and looking lighter and fluffier.
- Add the egg and beat again until evenly combined. Don’t worry if it looks a bit lumpy or split – it will come together once we add the dry ingredients!
- Add the flour, baking powder, cinnamon, and salt and stir gently until combined and the mixture forms a stiff dough.
- Tip the dough out onto a floured surface, or sheet of greaseproof paper and knead softly with floured hands for a few seconds until it is smooth all over.
- Use a sharp knife to carefully cut the dough in half evenly.
- Flatten each dough lump into a disc, cover them, and put them into the fridge for at least 1 hour.
- Meanwhile preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Once chilled, remove one of the dough discs from the fridge, and roll it out to about ¼ a centimetre in thickness (you may need to wait 5-10 minutes for easier rolling depending on how cold your fridge is!).
- Use a round or fluted biscuit cutter to stamp out as many rounds as you can from the sheet of dough. I used a 4.5cm fluted cutter. Carefully transfer the biscuit rounds to a greaseproof paper lined baking tray, spaced out slightly from each other. You may need 2-3 trays in total.
- Place the tray(s) in the oven and bake for 8-12 minutes or until golden and dry to the touch. Try not to get those edges too brown!
- Meanwhile, re-roll the scraps of dough to stamp out and repeat until you have used as much of it as you can.
- Once you’ve finished rolling, stamping, and baking biscuits from your first lump of dough, you can move on to the second. Use the same cutter as before, and stamp out a small heart-shaped from the centre half of these biscuit dough rounds.
- Place your tray(s) of heart-cut-out dough circles to bake them the oven for 8-10 minutes.
- Allow all the biscuits to cool completely on their trays, ideally transferring each baked batch to a wire rack as you go.
- When cooled to room temperature, spread your favourite jam or fruit preserve onto the full biscuit rounds before sandwiching them with the heart-stamped biscuit rounds.
- Enjoy!
BE A MAVERICK: why not try these biscuits sandwiched with salted caramel or chocolate ganache instead?
These jam heart biscuits will keep well in an airtight container for up to 3 days are best enjoyed fresh!
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