Why not bake with the kids today, I thought to myself. So my 4 year old daughter and I plonked ourselves in the kitchen and made these pleasing biscuits together.
The dough was a little difficult to handle when rolling out. Other than that it was a breeze to make.
Salted butter is a gratifying mix with the sweetness. So I wouldn't recommend changing that to unsalted butter unless it is your personal preference.
Time: 45 minutes + chilling
225 gms salted butter, softened
150 gms, caster sugar
1 tsp vanilla extract
3 egg yolks
250 gms plain flour
110 gms ground almonds
Raspberry and apricot jam for spreading
Icing sugar to dust
1. Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
2. Heat the oven to 170 deg/cel or fan or 150 deg/cel or gas 5. Roll on a lightly floured surface and stamp out biscuits using a hearts cutter. (Mine was from Baker Republic at Villa Market, Paradise Park). I used tow sized cutters i.e. large and small. Reshape the leftover dough into a ball, re-roll and cut out more biscuits.
Put the biscuits on lined baking sheets and bake for 12-15 minutes or until golden. You may need to do these in batches. Rest for a minute then transfer to a wire rack. When completely cold, spread the whole biscuits with either jam. Smear jam on large hearty and then press lightly together small heart biscuit on top. Dust the heart-shaped biscuits with icing sugar.