Okay, so I'm not really a cynic, not when it comes to love, anyway. But what other name do you give to jam-filled hearts? These biscuits were the result of three factors: one, I was given some heart-shaped cutters for Christmas (and everything, from eggs to dog biscuits, has since been heart-shaped). Two, I was given the lovely Apples for Jam for Christmas, which has a recipe for jammy shortbread inside. Three, January makes me feel depressed. These gorgeous, romantic and sugar-dusted biscuits are just the thing to see off the Mean Reds! (If you get the Mean Reds, you'll know what I mean.)
BLEEDING HEARTS (makes 6-8)
2oz butter, softened
2oz caster sugar
4oz plain flour with a dash of baking powder
Merest pinch of salt
Half a beaten egg
Plenty of raspberry jam
Beat the butter and sugar til pale and creamy. Fold in the sifted flour, salt and baking powder, then add the egg and combine carefully. Wrap in cellophane and put into the fridge for half an hour. Preheat the oven to 160 deg C. Roll the dough on a floured board, cutting out hearts and re-rolling the scraps.
Bake for about 10 minutes, watching carefully!
Remove to a wire rack, and sandwich the hearts together with plenty of jam while still warm. Press together, leave to cool, and dust with icing sugar.