|Photo: Sweetheart jam drops recipe|
To Prep 0:25
To Cook 0:20
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam
Step 1 Preheat panggangan to 180°C. Grease 2 baking trays. Line with baking paper.
Step 2 Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
Step 3 Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
Step 4 Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heartshaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
Step 5 Bake for 15 to 20 minutes or until light golden. Cool on trays. Serve.
Fat saturated 7.00g
Fat Total 11.00g
Carbohydrate sugars 16.00g
Carbohydrate Total 29.00g
Dietary Fibre 1.00g
All nutrition values are per serve.
Super Food Ideas – February 2008 , Page 89
Recipe by Cathie Lonnie
Photography by Steve Brown
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