Jammy Heart Shortbread | Vegan

These Jammy Heart Shortbread biscuits make the perfect valentines gift with kitchen cupboard staples. They're wonderfully buttery and soft, and free from dairy, eggs, peanuts and tree nuts.

Equipment you will need:

• Large mixing bowl or stand mixer with flat beater attachment
• Metal sieve
• Container with lid (e.g. tupperware)
• Baking tray
• Rolling pin
• Cookie cutter

Which vegan butter to use?

My favourite vegan/dairy-free butter is Flora Plant Based Block Butter Alternative (salted or unsalted). Using tub based butters will not work well as they are too soft.

Which flavour jam to use?

I used strawberry jam but you could use your preferred flavour.

Jammy Heart Shortbread | Vegan

Total Time: 1 hour 15 minutes

Servings: 18 biscuits

Diet: Vegan

Delicately biscuits with a sweet jam centre, these dairy-free Jammy Heart Shortbread biscuits are an easy, feel-good recipe that’s just as lovely for Valentine’s Day as they are for an everyday homemade treat.

Ingredients

• 120g plain flour
• 50g caster sugar
• 115g dairy-free butter
• ¼ tsp vanilla extract
• 3 tbsp jam

Instructions

1. Sift together the flour and caster sugar together in a large mixing bowl or stand mixer bowl.
2. Break the butter into small chunks and add to mixture, along with the vanilla extract.
3. Mix in with your finger tips until the mixture resembles breadcrumbs, continue mixing until it forms a dough. If using a stand mixer, use the flat beater and mix on speed 2 until combined.
4. Transfer the dough to a container with a lid, then place in the fridge for 1 hour to chill the dough.
5. Preheat your oven to 180˚ celsius, and line a baking tray with non stick silicone baking sheets or greaseproof paper.
6. Flour a clean surface, then roll out the dough using a floured rolling pin until ¾cm thick.
7. Cut the dough out using cookie cutters, then transfer to the baking tray.
8. Use the end of a spoon or your fingers, press a heart shape into the dough. It should just be an indent, not all the way through the dough.
9. Spoon or pipe the jam into the heart shape indent.
10. Bake for 10 minutes on the middle rack of the oven until the biscuits are turning golden.
11. Leave on the tray for 10 minutes before transferring to a cooling rack to cool completely.
12. Dust with icing sugar and enjoy.

Notes

• Store the shortbread in an airtight container at room remperature for 3 to 4 days.

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