Heart jam drops




20 mins


15 mins


1 cup plain flour

130g butter, softened

1/2 cup caster sugar

1 tbsp Maxigenes Full cream milk, premade

1/2 tsp vanilla essence

1 egg

4 tbsp self-raising flour

1/3 cup strawberry jam


Preheat oven to 180°C and line 2 baking trays with baking paper.

Using an electric mixer, beat the butter, sugar and vanilla until creamy.

Add egg and mix until combined.

Sift in the flours and using a spoon stir in the milk until all ingredients are combined.

Refrigerate the dough for about 20 minutes.

Use a cookie cutter to cut dough into shape and separate the biscuits into two groups.

For one group, use a smaller size shaped cookie cutter and make a hole in the center.

Place all on lined baking trays and bake for 15-20 minutes, or until biscuits are lightly golden.

Allow to cool on trays for 5 minutes then transfer to a wire rack to cool completely.

Place 1/2 teaspoon of jam on a whole biscuit and layer a biscuit with a hole over the whole one.

Repeat until all the remaining biscuits are complete and serve.

Store biscuits in an airtight container.