Baking whilst Elliott naps has become something that I really enjoy. It helps I get a delicious treat at the end with a warm cup of tea.
Prep: 30 minutes (Plus chilling time)
Cook: 13- 15 minutes
Makes: 8 biscuits (I ate one before the photo… I couldn’t help myself)
55g unsalted butter, softened
30g caster sugar
1/4 tsp vanilla
Pinch of salt
185g plain flour, plus extra for dusting
For the filling:
40g white chocolate, chopped
Icing sugar, for dusting
1tbsp seedless raspberry jam
1. You’ll need one 6cm heart- shaped cookie cutter, and another a little smaller. Lightly grease two baking sheets. Beat together the butter, sugar, vanilla and salt, then mix in the flour with a wooden spoon.
2.Form into a ball with your hands. If the dough is very soft, wrap in clingfilm and chill for 30 minutes.
3. Roll out the dough on a lightly floured surface to about 2mm thick. Cut out 16 hearts using the large cookie cutter. Put 8 hearts on a baking sheet. Using the smaller cutter, cut out centres from the remaining hearts.
4.Transfer these heart- shaped rings to the other baking sheet. Chill for 1 hour. Preheat the oven to 180oC
5. Bake the rings for 10- 12 minutes and the solid hearts for 13- 15 minutes, until lightly golden around the edges.
6. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, melt the chocolate in a small bowl set over a pan of warm water, stirring frequently. Remove from the pan when there are still a few lumps, and stir until smooth.
8.Leave for 10- 20 minutes to cool and thicken slightly. Meanwhile, dust the cookie rings with icing sugar.
9. When the chocolate is cool, spread 1/2 tablespoon over each solid cookie, leaving a gap around the edge. Put 1/4 tea-spoon jam on top. Place the cookie rings on top and add a little extra jam in the middle if needed.
10.Chill for 10-20 minutes until the chocolate has set, then store in a cool place.
The recipe is from this month’s Mother and Baby magazine