Bite-size bakes to enjoy with coffee!

WE LOVE… VIENNESE WHIRLS pg33 // CREAM BISCUITS pg34 // ISCHLER BISCUITS pg35

Jammy dodgers

By Belvoir Farm (www.belvoirfarm.co.uk)

MAKES 16-20

50ml (1¾fl oz) Belvoir Farm

Raspberry & Lemon Cordial

100g (3½oz) caster sugar

250g (9oz) unsalted butter

350g (10½oz) plain flour grated zest of 1 lemon

100g (3½oz) raspberry jam 2 tbsp milk

1 Cream the butter, caster sugar and lemon zest until light and fluffy. Sieve in the flour and add the milk, then bring the dough together with your hands into a ball. Wrap the dough in clingfilm and chill for 30 minutes.

2 Meanwhile, line a couple of baking trays with baking paper and preheat the oven to 180°/Gas Mark 4.

3 Sprinkle some extra flour onto a board and roll out half of the dough until it is 3mm (¼in) thick. Using a large heart-shaped cutter, cut out as many biscuits as you can. Squeeze any leftover dough back into a ball, then roll and cut out more hearts.

4 Take the second half of dough, cut out some more heart shapes and this time, cut smaller hearts in the middle of the larger hearts. Repeat until all the dough is used.

5 Transfer the biscuits onto the lined tray and bake, in two batches, if necessary, for 12 minutes. Once they are a light golden colour (they should be soft to the touch), removefrom the oven and put them on a wire rack to cool.