Jammy hearts
These delicate little biscuits are great for sharing with the whole family
Serves 14  / 
Prep 50 mins  / 
Cook 10 mins


1. 125g Co-op unsalted butter
2. 75g caster sugar
3. 200g Co-op plain flour
4. 2 tbsp Co-op semi-skimmed milk
5. 14 tsp Co-op strawberry or raspberry jam
6. Icing sugar, to dust (optional)


1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Line 2 large baking trays with greaseproof paper
3. Beat the butter and sugar together, add the flour and milk then mix to make a big ball
4. Divide into 4 pieces and roll each out to the thickness of a pound coin
5. Cut out circles with a cutter (about 6cm), then cut shapes out of the middle of half the circles with a smaller heart-shaped cutter (or knife)
6. Repeat with the rest of the biscuit dough
7. Bake the biscuits for 7-9 mins until they are just golden at the edges
8. Leave on the trays to cool, then transfer to a wire rack
9. Spread the jam on the cooled bases
10. Dust the biscuit tops with icing sugar, if using, and put on top