Apricot Heart Biscuits2014-12-05
- Servings : 6
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- 250g Plain Flour
- 200g butter, cut into small cubes
- 100g icing sugar
- Pinch of Fine Salt
- 2 egg yolks
- 8 tablespoons apricot jam
Pre-heat the oven to 170°C.
Place the Flour, butter, icing sugar and Fine Salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 1⁄2cm. Cut out shapes using a 4cm cutter.
Divide the biscuit shapes in half. Using a 2cm fluted cutter, make a hole in the middle of half of the biscuits and discard the dough. Place all the biscuits on a baking tray.
Bake the biscuits for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
Using a teaspoon, place a small dollop of apricot jam on each biscuit. Place a biscuit (with a hole) over the bottom biscuit. Repeat the process until biscuits are finished. Sprinkle with extra icing sugar.