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Mum is going to love tucking into these I love you Mum biscuits on Mother's Day. This easy recipe shows you how to make these sweet treats in only 5 steps.
Perfect for birthdays, Mother's Day (opens in new tab) or any special occasion, these jam-filled I love you Mum biscuits will certainly put a smile on your mum's face. This recipe shows you how to make classic, simple biscuits in under 35 minutes. Pop your homemade biscuits in a cellophane bag and tie with a ribbon before giving to Mum as a special gift. And don't forget to tell Mum that she doesn't have to feel guilty about eating them either as each biscuit works out at only 81 calories per serving.
- 175g plain flour
- Pinch of salt
- 125g unsalted butter
- 60g icing sugar, plus extra for dusting
- 100-150g strawberry jam, sieved
- 5cm fluted, round cutter
- Small letter and heart cutters
- Baking sheets, lined with non-stick liners or baking parchment
- Set the oven to 180C, gas 4.
- Tip the flour and salt into the bowl of a food processor and add the cubed butter and icing sugar. Whizz until the ingredients bind together to form a dough. Alternatively, tip the ingredients into a bowl and rub in the butter and continue working it to form a dough. Tip into cling film and press together. If it’s soft, chill until the dough is firm enough to roll out.
- Roll the dough out on a lightly floured surface to about 3-4mm thick and use the fluted, round cutters to cut out as many rounds as possible, re-rolling the trimmings as necessary. Keep half of the rounds plain and cut out letters and hearts from the others. Place all the shapes on the lined baking sheets.
- Bake the biscuits for 12-15 mins, or until they’re a pale-golden colour. Remove them from the oven and leave to cool on the baking sheets for a few mins, before sliding them on to wire racks to cool completely.
- Spread some jam over the whole biscuits, and top with a cut-out one. Dust with icing sugar before serving. The biscuits will keep for up to 2-3 days in an airtight container.
Top Tip for making 'I love you Mum' biscuits
When the cookies are sifted with icing sugar, it will dissolve into the jam to produce bright red letters and hearts.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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