RECIPES EMMA JANE FROST PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN
JA M H E A R T S PAG E7
Makes 8 V Takes 30 mins, plus chilling Cost per serve 17p 100g butter 75g caster sugar 175g plain flour 25g dark cocoa powder 2 tbsp milk 16 tsp vanilla-flavoured frosting 8 tsp seedless raspberry jam 50g plain chocolate, broken into pieces
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1 Line 2 baking sheets with nonstick baking paper. Cream together the butter and caster sugar, until light and fluffy. Sift the plain flour and cocoa powder into the mixture and combine, then add enough milk until a fairly soft dough forms. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Knead the dough well for 2 minutes on a lightly floured surface, then roll out to a thickness of about 3mm. Stamp out 16 x 8cm heart shapes and put onto the prepared baking sheets, making sure that there’s plenty of space between each.
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3 Take a smaller 3cm heart cutter and stamp out the middle of 8 of the hearts; remove. These can be baked separately, if you like. 4 Bake in the oven for 8-10 minutes, until slightly firm. Leave to cool on a wire rack. 5 Once cold, spread the whole heart bases with 2 tsp vanilla frosting, then gently spread 1 tsp raspberry jam on top. Put the biscuits with the heart cut-outs on top and sandwich together gently so that the frosting doesn’t squidge out. 6 Melt the chocolate pieces in a heatproof bowl over a pan
of simmering water. Once melted, pour into a small piping bag, snip off the end and drizzle over the biscuits in a zigzag fashion. Chill in the fridge for 15 minutes, or until set. Serve straight away, or package in a box with tissue paper and give as a gift. They will keep for up to 5 days. Each biscuit contains Energy
1189kJ 284kcal 14%
Fat
Saturates
Sugars
Salt
14g 8g 21g 0·1g 20% 41% 23% 2%
of the reference intake. See page 114. Carbohydrate 38g Protein 3g Fibre 2g
