Jam Heart Biscuits and Cinnamon Stars
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Difficulty:
moderate
Difficulty
Preparation:
5 d. 10 h.
Preparation
ready in 5 d. 10 h. 30 min.
Ready in
Ingredients
for
40
- For the jam biscuits
- 3 cups all-purpose flour
- 1 pinch Baking powder
- 1 tsp ground cinnamon
- ½ cup light brown sugar
- 1 ⅛ cups chilled butter
- ¼ cup powdered sugar
- 9 ozs Raspberry jam
- For the stars
- 3 egg whites
- 1 pinch salt
- 1 ½ cups sugar
- 3 cups Almond flour
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 Tbsp Red currant jelly
Preparation steps
1.
For the jam biscuits: mix the flour with the baking powder, cinnamon and brown sugar. Knead in the butter to a smooth dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
3.
Roll out the dough about 4mm|1/4" thick on a lightly floured surface. Cut out hearts with a cookie cutter. Cut out smaller hearts from the centres of half the dough hearts.
4.
Place on the baking trays and bake for 8-10 minutes. Place on a wire rack to cool.
5.
Sift icing sugar over the biscuits with the cut out heart centres.
6.
Heat the jam until melted and spoon the jam onto the whole hearts. Place a cut out biscuit on top.
7.
For the stars: Heat the oven to 170°C (150° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
8.
Whisk the egg whites with the salt until stiff. Gradually whisk in the sugar until glossy. Set aside 5 tablespoons for the glaze.
9.
Mix together the almonds, spices and redcurrant jelly. Fold into the egg whites until blended to form a dough.
10.
Roll out the dough about 5mm|1/4" thick. Cut out stars and place on the baking tray. Spread with the reserved egg white glaze.
11.
Bake for 20 minutes. Place on a wire rack to cool.
