This is the lovely Sarah Quigley's second recipe here at Local is Lovely. Her first was a beautiful upside-down apricot cake and today she has made this batch of shortbread jammy hearts. Sarah is clever and generous cook (and person!), and her
cakes, biscuits and macaroons can be found at Orange's Byng St Local Store.
Shortbread Jammy Hearts
Sweet, simple and delicious, these little numbers are perfect with a cup of Earl Grey. Oh, did I mention that Sarah also makes a mean cup of tea?
40g (1/3 cup) icing sugar, sifted
250g unsalted butter, softened
1 teaspoon vanilla extract
60g (1/2 cup) cornflour
185g (1 ½ cups) plain flour
a pinch of salt
80g (1/4 cup) rhubarb and raspberry jam
icing sugar for dusting
Beat the sugar & butter together in a bowl until just combined. Add the vanilla extract, sifted flours & salt & mix until a dough forms. Mould into a log 6cm in diameter, wrap in plastic wrap & refrigerate for 30 minutes.
Preheat the oven to 180C. Remove the dough from the fridge & cut into 7mm slices, then cut shapes with a 5cm heart biscuit cutter. Reroll the excess dough & repeat the process until all the dough is used up.
Place the hearts on a greased & lined baking tray & bake for 15 to 20 minutes, until golden brown. Transfer to wire racks & leave to cool completely. Spread half the biscuits with jam, top with remaining biscuits & sprinkle with icing sugar. Once filled they will only keep for a day. Unfilled, they will happily keep in an airtight jar for a week.
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