Cherry Shortbread Hearts

These picture perfect treats would make a lovely romantic gift. If you're not a fan of cherry jam, this simple recipe can be easily adapted to suit your tastes - try raspberry or strawberry jam if you prefer!

With Valentine's Day just around the corner, it's time to start baking...


100g icing sugar, plus extra for dusting

200g plain flour, plus extra for dusting

50g cornflour

50g ground almonds

250g pack cold butter cut into cubes

50g glacé cherries, finely chopped

½ tsp almond extract

8 tbsp cherry jam, sieved


  1. Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.

  2. Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.

  3. Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

Recipe from Good Food magazine