Photo: Edwina Pickles
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Ingredients
- 200g plain flour
- 100g self-raising flour
- cup sugar
- Pinch of salt
- 100g unsalted butter, softened
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1 egg yolk, for brushing
- Slivered almonds
- Jam and icing sugar, to serve
Method
Preheat oven to 180C. Mix flours, sugar and salt. Add butter and rub with fingers until crumbly. Add beaten egg and vanilla and knead with fingers to a smooth consistency.
Roll out the pastry with a rolling pin until 1/2 cm thick. Using a pastry cutter, cut round shapes 5cm in diameter out of a third of the pastry. Make a circular impression, 3cm in diameter, in the centre of each biscuit. Cut remaining pastry into triangles and hearts.
Place the biscuits on a baking tray lined with baking paper. Brush the triangle and heart biscuits with egg yolk and sprinkle with almonds.
Bake for 15 minutes, or until golden. Take out of the oven and cool on a wire rack. When cool, place 1/2 tsp of jam in the centre of each of the circular biscuits and dust with icing sugar.
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