Tiramisu with honeycomb crunch
The perfect Valentine's dessert, best made ahead to give the flavours time to mingle
Cherry shortbread hearts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 14-16, depending on cutter
Skip to ingredients
- 100g icing sugarplus extra for dusting
- 200g plain flourplus extra for dusting
- 50g cornflour
- 50g ground almonds
- 250g pack cold buttercut into cubes
- 50g glacé cherriesfinely chopped
- ½ tsp almondextract
- 8 tbsp cherry jamsieved
Nutrition: per serving
- kcal242
- fat15g
- saturates8g
- carbs27g
- sugars14g
- fibre1g
- protein2g
- salt0.21glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
step 2
Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
step 3
Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
