These sweet cookies are so fun to make with kids around Valentines day. They are very easy, you can use any biscuit dough recipe you like, but we favour a slightly softened shortbread dough. Regular shortbread is a little crumbly for folding, so we make it a little more malleable with a few tbsp of oat milk. Any red jam works well, have you tried our cherry jam? We also stock Irish organic jams from Wexford. Enjoy!
Liz x
Ingredients
- 100g sugar
- 200g butter
- 300g flour
- 2 tbsp oat milk
- jam of your choice
Method
- Make the biscuit dough in a food processor for ease. Cut the butter into cubes and tip into a food processor with the S blade attachment. Add the sugar and flour and pulse until the dough resembles wet beach sand. Add the milk and blend until the dough comes together into a ball. If you prefer to make the dough by hand, rub the butter, sugar and flour together with your fingertips in a large mixing bowl. Then add the milk and bring it together into a ball.
- Wrap and chill the dough in the fridge for 30 minutes. Meanwhile line a large baking sheet with baking parchment and heat your oven to 175C.
- On a floured work surface, roll out your dough to around a 3mm thickness. Cut the dough into as neat squares as you can. You could use a cardboard template if you like, or just freestyle it for a more homemade feel. I found squares around the size of your palm work well.
- Place a small tsp of jam in the center of each square and fold two opposite corners into the middle. Then fold the bottom corner up to the middle to make an envelope shape. Place the envelopes on the baking parchment. Bring any scraps of dough back into a ball and roll out and repeat until you have used up as much of the dough as you can.
- Any last scraps can be cut into little hearts. Place the heart onto the envelopes and then bake for 10-15 minutes or until the biscuits just start to take on some colour around the edges.
- Cool completely before enjoying! These can be stored in an airtight container and should stay fresh for 3 days.
