Great British Bake Off: Love Heart Biscuits

I thought I would coincide a bake for my boyfriend for Valentine’s day with February’s recipe from my Great British Bake Off calendar. This is a very simple, fuss-free recipe for cute heart-shaped biscuits. I wanted to post this on Valentine’s Day but had to go with today because I was working so much last week and didn’t have time.

Love Heart Biscuits

For the biscuit dough

  • 100g unblanched almonds
  • 200g plain flour
  • pinch of salt
  • 80g icing sugar
  • 125g unsalted butter, chilled and diced
  • 3 large egg yolks

For the filling

  • 200g raspberries
  • 2 tsp cornflour
  • 3 tbsp caster sugar
  • icing sugar for dusting

Heart-shaped cutter plus a smaller one, 2 baking sheets, lined with baking paper

Put the almonds, flour and salt into the bowl of a food-processor until the almonds are finely ground. Add the icing sugar and ‘pulse’ the machine a few times until combined. Add the pieces of butter and process until the mixture looks like coarse sand. Add the egg yolks and process until the mixture comes together in a ball of firm dough. Slightly flatten the dough, then wrap in clingfilm and chill for 15 minutes.

Roll out the dough on a lightly floured worktop to the thickness of a pound coin. Cut out heart shapes using the floured 8cm cutter, then use the smaller cutter to stamp out the middle from half the shapes. gather up the trimmings, re-roll and cut more heart shapes. Arrange them well apart on the lined baking sheets and chill for about 15 minutes.

Meanwhile, preheat the oven to 180C. Bake the biscuits for about 12 minutes until lightly coloured; if necessary, rotate the sheets halfway through baking so the biscuits cook evenly. Leave the biscuits to cool and firm up on the sheets for about 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, put the raspberries, cornflour and caster sugar into a medium-sized pan. Set over a medium heat and stir gently until the juices start to run and the fruit softens. Bring to the boil and simmer for 2 minutes, stirring, until thick. Pour into a heatproof bowl and leave to cool.

To assemble, spread the cold raspberry filling over the uncut biscuits, then top each with a cut-out shape. Dust with icing sugar. Once filled, eat the biscuits the same day. The unfilled biscuits can be stored in an airtight tin for up to 4 days, and the filling can be kept covered in the fridge for 4 days.

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