VEGAN VALENTINE HEART BISCUITS
The cutest little biscuits! Perfect to make for someone special this Valentine's Day.
- 200 g dairy-free butter block
- 1 tsp vanilla paste or extract
- 100 g caster sugar
- pinch of sea salt
- 50 g ground almonds
- 250 g plain flour
- 12-16 tsp raspberry jam
Cream the butter, vanilla, sugar and salt together until creamy and lighter in colour (it’s much easier if you use an electric whisk for this).
Add the ground almonds and sift in the flour, then stir until just combined. Gently form the mixture into a ball of dough, wrap in cling film and chill for at least 30 minutes. The mixture will be very crumbly, but should come together in the cling film.
Meanwhile, preheat the oven to 160°c (fan assisted)/180°c/gas 4 and line two baking trays with parchment paper.
Roll the chilled dough out to a 2-3mm thickness. Cut hearts out of the dough (depending on how large your cutter is will depend on the amount you get!), then cut another heart out from the centre of half of them, to form the tops. Place onto the lined baking trays and bake for 10-15 minutes or until just starting to turn golden at the edges. The biscuits will still be really pale – this is how they are supposed to be! Leave to cool completely before decorating.
Add 1 tsp of jam to the centre of each base heart biscuit. Sandwich with the top biscuit so that the jam squelches slightly through the heart hole. Serve with a cup of tea and enjoy.
Make sure the dairy-free butter is in a block, not one of the spreadable versions. I like the Flora or Violife ones.
If you loved these Valentine Heart Biscuits, you need to try my Rhubarb & Almond Cake next!