From the 1970s divider · Lunchbox years
Jammy Heart Biscuits
Two crumbly shortbread rounds sandwiched with jam, with a heart cut out of the top so the jam shows through.
- Prep30 mins
- Cook12 mins
- Serves12
- DifficultyEasy
Photo: Debs (\u00f2\u203f\u00f3)\u266a, CC BY 2.0 · Photo: jwalsh, CC BY 2.0
From the tin
Shop-bought jam sandwich biscuits arrived in the 1960s and quickly became a lunchbox favourite. Granny's homemade version used a proper shortbread dough, which made them far more crumbly and buttery. Cutting the little hearts out of the tops was always the job for whoever was helping, and the offcuts were baked too.
Jammy Heart BiscuitsServes 12 · 1970s
You'll need
Method
- Rub the butter into the flour, cornflour and sugar until it looks like breadcrumbs.
- Add the egg yolk and vanilla and bring together into a dough. Wrap and chill for 30 minutes.
- Heat the oven to 180°C / 160°C fan / gas 4. Line two baking trays.
- Roll the dough out to 4mm thick and cut 24 rounds with a 6cm fluted cutter. Cut a small heart out of the middle of 12 of them.
- Bake for 10 to 12 minutes until pale golden. Cool completely on a rack.
- Dust the heart-cut tops with icing sugar. Spread jam on the plain rounds and press the tops on.
