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
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 cup unsalted butter, slightly softened | |
| 1 1/4 cup coconut sugar | |
| 3 tsp vanilla extract | |
| 2 1/4 cups wholemeal spelt flour | |
| 2 tbsp cornflour | |
| 2 tbsp milk of choice | |
| 1 1/2 cups frozen raspberries | |
| 1 tbsp coconut oil | |
| 2 tbsp chia seeds | |
| 1 tbsp maple syrup |
Equipment
| High-speed food processor |
Directions
1.
Place butter, sugar and vanilla in the food processor and process until well combined.
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2.
Sift together the flour and cornflour and add to the butter mix along with the milk. Process until it starts to clump together.
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3.
Knead on a floured surface until smooth (adding more flour if dough feels too soft).
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4.
Shape into a disc, wrap in cling wrap paper and refrigerate for at least 30 mins.
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5.
In the meantime, prepare the raspberry chia jam.
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6.
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.
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7.
Use a potato masher or fork, to mash the fruit to desired consistency, or use a blender if you prefer a smooth jam.
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8.
Sprinkle over the chia seeds and the maple syrup and stir to combine.
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9.
Place chia jam into a heatproof bowl, cover, allow to cool and set in the fridge until chia has thickened the jam.
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10.
Preheat oven to 180°C and line two baking trays with baking paper.
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11.
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).
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12.
Place the cookies on the tray and bake in the oven for 15-20 mins.
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13.
Allow to cool completely.
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14.
Spread cooled raspberry jam between 2 biscuits.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
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.
