Home-made biscuits make me feel really warm & fuzzy. Maybe it’s the smell that fills your home or the satisfaction of having tea with biscuits that you made by hand…. Anyway… Here is my latest favourite biscuit recipe:
Coconut & jam hearts, makes 24
- Recipe taken from the Donna Hay magazine (December 2012)
1 cup castor sugar
2 teaspoons vanilla extracts
3 cups of plain flower, sifted
1 teaspoon of baking powder, sifted
1 cup dessicated coconut
icing sugar, for dusting
1 cup of raspberry or strawberry jam
Preheat the oven on 160° Celsius. Place the butter & sugar in an electric mixer & beat until pale & creamy. Add the egg & vanilla & beat until well combined. Add the flour, baking powder and coconut and beat for a further 1 minute or until well combined. Refrigerate for 30 minutes or until firm.
I made the dough & then refrigerated it, but only got round to baking the biscuits the following day & it still worked perfectly.
Divide the dough into two equal portions & roll both portions out between two sheets of non-stick baking paper to 3mm-thick.
Using a 7cm round cookie cutter, cut the 12 rounds from the dough & place on a baking tray lined with non-stick baking paper. Using a 4cm heart-shaped cookie cutter, cut the hearts from the centre of half the rounds & discard.
I used two different sizes of heart-shaped cookie cutters & I loved the look of these, but it’s really up to you which shapes you prefer!
Bake for 8-10 minutes or until golden brown. Allow to cool. Dust the cut-out rounds with icing sugar. Spread the plain rounds with jam & sandwich with the cut out rounds.
Such a yummy treat! Now, make a cup of tea & enjoy your lovely biscuits.