Sweetheart Biscuits

  • 225g hard margarine, softened
  • 225g caster sugar
  • 170g Carnation Squeezy Condensed Milk
  • 360g self raising flour
  • 3 tbsp smooth strawberry jam
  • 10g icing sugar to dust

In a large bowl, cream the butter, sugar and Carnation Squeezy Condensed Milk until light and fluffy. Add the self raising flour and mix until it forms a soft dough. Roll into a ball and wrap with clingfilm. Place the dough in the fridge for 30 minutes until firm.

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Remove the dough from the fridge and roll out on a floured surface until it is a as thick as a one pound coin. Cut out circles using the round cutter and place onto a lined baking tray. When all the dough is cut use the small heart shaped cutter to remove the middle of halve the biscuits these will form the tops of your Sweethearts.

Place in the centre of the oven and bake for 10 minutes or until they are just turning golden. Remove from the oven and leave to cool.

Separate the biscuits into tops and bottoms. Lightly sieve the icing sugar over the tops. Spoon the jam into a thin layer over the bottoms and the sandwich together with a dusted top.

It is easier to roll smaller portions of dough at a time so cut the ball of dough into halves or thirds.

Recipe courtesy of Carnation

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