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Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
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Invasion of the Bug-eyed Spiders
Austrian Apple Cake
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Pumpkin and Orange Muffins
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Blackberry Polenta Cake
Basic Four-Egg Sponge
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Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Love Heart Biscuits

These funky biscuits are very easy to make, so everyone in the family can join in mixing, rolling and wielding the cookie cutters.  

Makes 12 to 15  
275g plain flour 
275g butter, softened 
175g caster sugar 
175g ground almonds 
½ tsp ground cinnamon 
6 tbsp jam (or 3 tbsp jam and 3 tbsp lemon curd) 
2 tbsp icing sugar 
Heat the oven to 180 degrees C/Gas Mark 4, adjusting for fan oven. Line 2 baking sheets with baking parchment. 
Sift the flour into a big bowl. Add the butter, sugar, almonds and cinnamon and beat together with a wooden spoon or hand-mixer until a stiff dough is formed. Divide the dough into two equal-sized balls, wrap in cling-film, and leave in the fridge for half an hour. 
Roll out the first batch of dough on a well-floured surface to a thickness of 5mm. Using a heart-shaped cutter, cut out 12 to 15 heart shapes. Place on the baking tray. Roll out the other batch of dough as before, and cut out 12 to 15 heart shapes. Then using a small circular cutter, make a hole in the centre of each one (see picture above). Place on the other baking tray. Bake both batches for 15 minutes – do not allow them to brown. Cool on a wire rack. 
To make up the love hearts, place half a teaspoon jam or lemon curd in the middle of the shapes without holes (these become the biscuit bases). Lightly sieve icing sugar over the shapes with holes (these become the biscuit tops). Place the tops over the bases and gently press down. Serve.
These will keep for a couple of days in an airtight tin.