Jammy Heart Biscuits Recipe
These little gluten free biscuits are a sweet addition to the biscuit tin at any time of year, but they’re especially suitable for February and March – they’re great for Valentine’s and Mother’s Day.
Make sure to use a really good quality jam to sandwich them together – a raspberry curd would also work beautifully.
Suitable for: gluten free
Makes: approx. 26 small sandwiched biscuits
Ingredients
175 g / 6 oz butter, very soft
165 g / 5 ¾ oz sweet white sorghum flour
90 g / 3 ¼ oz ground almonds
75 g / 2 ¾ oz icing sugar
Raspberry or strawberry jam, to sandwich
Method
Preheat the oven to 160°C/320°F/Gas 3 and line a couple of large baking trays with non-stick baking paper.
Measure the butter into a large mixing bowl. You want it to be really soft, but not melted, so pop it into the microwave for short bursts if it’s a bit hard. Add the sorghum flour, ground almonds and icing sugar and mix everything together with a wooden spoon. After a minute or so the ingredients will have blended together and clumps will be beginning to form.
At this point, set the spoon to one side and use your hands to mould everything together to form a dough. If it seems too sticky, add a little more sorghum flour.
Scatter some sorghum flour over a clean surface and roll out the biscuit dough with a rolling pin. You want it quite thin, as the biscuits will be sandwiched together – aim for just less than the thickness of a pound coin. Use a heart-shaped cutter to stamp out the biscuit shapes and transfer to your baking trays.
For half of the biscuits, stamp a small hole out of the middle (we used the wide end of an icing nozzle). Place the trays in the fridge and leave the biscuits to chill for 10 minutes.
Transfer the trays to the oven and bake for 8-10 minutes, until the biscuits are just firmed and lightly golden. Remove the trays and leave the biscuits to cool on them for a couple of minutes, before carefully moving to a wire rack to cool completely.
When all of the biscuits are baked and cooled, spread a teaspoon of jam onto the upturned bases (the biscuits without the hole!). Sandwich one of the second biscuits on top and press down gently. Repeat until all of the biscuits have been sandwiched.
Store in an airtight tin and enjoy within a couple of days.
