Love Heart Biscuits
These beautiful Love heart biscuits are a healthier alternative to traditional biscuits, made with whole grain flours, healthy fats, and natural sweeteners. They're high in fibre and protein, and can be enjoyed as a tasty and nutritious treat or snack. This recipe uses wholemeal spelt flour, unsalted butter, and coconut sugar for a sweet flavour. The Raspberry chia jam is rich in antioxidants, fibre, and omega-3 fatty acids, while being low in sugar. It's a nutrient-dense and healthier alternative to traditional jams. Try making some at home today!
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Medium
SERVES: 25
PREP: 30 mins (+30 mins refrigeration)
COOK: 15-20 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
Biscuits
1 cup (150g) unsalted butter, slightly softened
1 1/4 cups (100g) coconut sugar
3 tsp (15ml) vanilla extract
2 1/4 cups (300g) wholemeal spelt flour
2 tbsp (20g) cornflour
2 tbsp (40ml) milk of choice
Raspberry Chia Jam
1 ½ cups (225g) frozen raspberries
1 tbsp (15g) coconut oil
2 tbsp (35g) chia seeds
1 tbsp (20ml) maple syrup
METHOD:
Place butter, sugar and vanilla in the food processor and process until well combined.
Sift together the flour and cornflour and add to the butter mix along with the milk. Process until it starts to clump together.
Knead on a floured surface until smooth (adding more flour if dough feels too soft).
Shape into a disc, wrap in cling wrap paper and refrigerate for at least 30 mins.
In the meantime, prepare the raspberry chia jam.
Place the frozen raspberries into a medium saucepan with the coconut oil. Bring to a simmer and cook for 8-10 mins, or until fruit has softened and jammy in consistency.
Use a potato masher or fork, to mash the fruit to desired consistency, or use a blender if you prefer a smooth jam.
Sprinkle over the chia seeds and the maple syrup and stir to combine.
Place chia jam into a heatproof bowl, cover, allow to cool and set in the fridge until chia has thickened the jam.
Preheat oven to 180°C and line two baking trays with baking paper.
Roll out the chilled dough on a clean floured surface and use a heart-shaped cookie cutter to cut out as many hearts as possible. Continue until all dough is used up. Cut smaller hearts in half of the cut-out hearts (optional).
Place the cookies on the tray and bake in the oven for 15-20 mins.
Allow to cool completely.
Spread cooled raspberry jam between 2 biscuits.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
TIPS:
Prep tips:
If dough seems too sticky, roll out in-between two sheets of baking paper.
Allergies:
For a dairy-free version: Swap butter with coconut oil and milk with coconut, soy or oat milk.
For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour mix of choice.