Coconut & Jam Hearts
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 125 gms butter, chopped (at room temperature)
  • ½ cup (110 gms) caster (superfine) sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1½ cups (225 gms) all purpose flour, sifted
  • ½ tsp baking powder, sifted
  • ½ cup (40 gms) desiccated coconut
  • icing (confectioners') sugar, for dusting
  • ½ cup (160 gms) strawberry or raspberry jam ( I used raspberry)
Instructions
  1. In a bowl mix in the sifted flour, baking powder and coconut.
  2. Cream the butter for a few seconds. Add in the sugar and cream sugar and butter till pale and creamy.
  3. Add the egg and vanilla and beat till well combined.
  4. Mix the dry ingredient to the creamed butter sugar egg mixture and beat until well combined.
  5. Wrap the dough in cling film and refrigerate for 30 minutes, or until firm.
  6. Divide the dough into two equal portions. Use one portion at a time, keeping the other portion refrigerated cling wrapped in the refrigerator.
  7. Preheat oven to 325 F.
  8. Roll out the dough between two sheets of parchment paper to 3mm thickness.
  9. Cut rounds using a 7cm round cookie cutter ( I used a fluted cutter since I do not have a round cutter).
  10. Repeat same for the other portion of dough. Using a 4cm heart shaped cookie cutter, cut hearts from the center of half the rounds.
  11. Use leftover cookie dough scraps and repeat same. Note: Cookies made from the scraps will be tougher than the cookies that come out from the initial batch of rolling and cutting.
  12. Bake cookies for 8-10 minutes or until golden. Mine took 10-12 minutes. They will still be slightly soft but will harden once cooled, so be careful as to not overbake them as then you will have really hard cookies. Allow to cool.
  13. Dust the heart shaped cookies with icing sugar. Spread the plain rounds with jam and sandwich with the heart shaped rounds.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/12/24/coconut-jam-heart-cookies/