Well, my attempt at returning to blogging is still a bit weak, so I have written up a new schedule and designated myself a weekly blogging day. That means a few things will be in arrears, but at least I’ll get on with everything.
As a little thank-you for returning to read the blog, here is a simple recipe from my pantry, perfect to make for your sweetheart, to give your kids or for them to give their classmates, to jazz up a work space, to make together with your partner or just to eat because you’re a daft romantic who doesn’t care whether or not there’s anyone free to share them with because Valentine’s day is adorable.
- 500g strong flour
- 200g salted butter
- 5tbsp sugar
- 2 eggs
- 1tsp cinnamon
- 1tsp nutmeg
- pinch cloves
- pinch cayenne pepper
- 200-300g of any kind of jam (I used homemade damson and homemade raspberry jam from foraged fruits, because I’m a hippie little weirdo with too much time, but, seriously, anything is fine, you could even use chocolate icing instead)
- mixing bowl
- rolling pin
- heart-shaped cookie cutters or a bit of patience and ingenuity
- greased or nonstick baking trays
- Mix the flour and spices together.
- Add the eggs.
- Add the butter. Mix very well.
- Add water as you fold until the dough is smooth, elastic and only a touch sticky.
- Leave to rest.
- Preheat the oven to 160C.
- Dust your worktop and rolling pin with flour. Roll out the dough to 1-2cm thick.
- Cut some hearts and lay them on the trays.
- Use the teaspoon to make a little bowl in each bow of each heart. Just press down a bit for an indent.
- Add just enough jam to fill each bowl.
- Repeat until all the dough is used.
- Put in the oven for around 20min, or until the Sweet Hearts are browned, still a bit tender, but hold firm when you lift them.
TTFN and Happy Valentine’s Day!