Ingredients:
1/2 cup butter
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
11/2 cups plain flour
1/4 teaspoon salt
4 teaspoons raspberry jam, sieved to remove seeds
Directions:
Beat butter until soft. Add sugar and cream until combined. Add egg yolk and vanilla and beat to combine, scraping down side of bowl as needed. Add flour and salt, beating to combine. Scrape down side of bowl. Divide dough in half.
On a piece of plastic wrap, roll half the dough into a 6x12-inch rectangle. Spread 2 teaspoons of jam over the entire rectangle. From the long side, roll up the dough to the middle of the rectangle. Roll up the other long side until it meets the other rolled side.
Heat oven to 350 degrees F. Cut roll crosswise into 3/8-inch-thick slices. Gently press sides and bottom (the opposite side from the rounded tops) to form a heart. Place hearts on baking tray about 2cm apart. Chill in refrigerator 10 minutes. Repeat with second half of the dough and jam.
Bake about 14 minutes, or until the bottom is golden brown. Cool trays on rack 10 minutes. Move biscuits from trays to cooling rack to cool completely.
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