Valentine’s Biscuits with Cherry Amaretto Jam
30 biscuits, depending on the size of your cutter
250g unsalted butter, at room temperature, cubed
280g @cotswoldflour Maizebite Golden Flour Mix
110g icing sugar
80g custard powder
Generous pinch of sea salt
2 tsp vanilla paste
2 free-range egg yolks
Heart-shaped cutter (or hand-shape)
Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 minutes).
Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolks and mix briefly until the dough just comes together.
Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 180ºC/160ºC fan.
Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5mm. Sprinkle with a little flour and cut out the biscuits (half tops and half bottoms!). Place on parchment-lined baking sheets. Use smaller cutters for leftover dough.
Bake for 12 minutes until lightly golden, rotating the trays halfway through.
Remove from oven and leave to cool on a rack before filling with the jam.