These biscuits are perfect for sharing with your loved ones on Valentine’s Day and are quick enough to make. This is the Hummingbird Bakery recipe version of the Austrian traditional torte.
What you need:
10oz unsalted softened butter
5 1/2oz caster sugar
13oz plain flour
1/2 tsp ground cinnamon
2oz ground almonds
7oz seedless strawberry jam
What you do:
> Line 2 – 3 baking trays with greaseproof paper. For this recipe, I used half the ingredients which made around 9 biscuits so 2 trays were enough.
> In a freestanding mixer or using a handheld mixer cream together the butter and sugar till light and fluffy.
> Sieve the flour and cinnamon together and add the almonds. The dry ingredients can now be added to the sugar/butter mixture and mixed to form a dough.
> Turn out onto a lightly floured surface, flatten a little, divide into 2, wrap in cling film and then chill for 15 minutes.
Now, ‘the recipe’ says once chilled, roll out each piece of dough between 2 pieces of greaseproof paper. I’ll admit…this was a faff and I gave up trying and just rolled out the dough on a floured surface – worked for me! My dough was incredibly soft and kept breaking up so is a bit tricky to cut and move the shapes onto the baking tray.
‘The recipe’ also says at this point (rolled between sheets) place on a tray and chill again. Hands up! I didn’t bother because I only have a small fridge and they wouldn’t have fit.
> Preheat your oven to 170ºc and if you’ve chilled for a second time, then roll out and cut your larger heart shapes to approx 4mm thick and place on the tray.
> Roll out any unused dough, cut more larger hearts and then use the smaller cutter to cut out the centres.
It’s at this point that I’m writing this blog that I realise that I’ve made my cookies in the wrong order – duh! In my defence, I wasn’t on top form this week having badly injured my ankle so was trying to race through so I could sit down.
> Anyway…..what I should have done is now bake the cookies, top and bottoms separately (not together like I did).
> Bake them for approx 15 minutes until golden brown.
> In a pan, heat up the jam to a gentle simmer. Remove from the heat and allow to cool slightly.
> Spoon about 1/2 tsp of jam onto a bottom and then pop on a top to create a sandwich. Ta dah! Ok, so mine didn’t quite have the finesse but the biscuit had a lovely taste. (And..might have been even better had I baked them in the right order).
Until next time, Happy Baking