As promised we are sharing a recipe from our limited edition recipe calendar each month, as we only had a small print run and it sold out really quickly, so lots of you missed out on getting one! 

As February’s recipe is Valentine’s themed, we thought we would share the calendar recipe early this month, in case you want to make them for your sweetheart! This recipe for Sweet Hearts Biscuits was submitted by Barbara Gray who also has a recipe for June, but you will have to wait for that one! Be sure to visit each month to see all the recipes from our calendar.

If you would like to feature a recipe in next year’s limited-edition recipe calendar then please submit a professional quality, high resolution photo and recipe title, and if it’s suitable, we’ll be asking for your recipe for the 2019 edition. (You can submit as many as you want)! Over to Barbara…

Ingredients

For the shortcake biscuit

180g plain flour
75g caster sugar
140g vegan margarine

For the filling

70g vegan margarine
140g icing sugar
2 tsp sweetened non-dairy milk
1 tsp vanilla essence
seedless raspberry or strawberry jam or vegan lemon curd

Method

For the shortcake biscuit

Lightly grease a baking tray. Rub together the margarine and the flour. Once it has formed ‘crumbs’, add the milk and vanilla essence, and mix together until it forms a dough. Do not over-handle as the margarine will melt. Wrap in food wrap and cool in the fridge for 30 minutes. Once the dough is cooled, roll out to approximately 3-5mm thick. Cut out heart or round shapes and place on the baking tray. You will need an even number of shapes as one will form the top and the other will form the base.

Once all the dough is used, cut a small hole in half of them for the jam to show through once they are filled. I used a small heart shaped cutter. Bake at 180  c until just starting to brown (approximately 15 minutes – should feel firm when touched). Cool on a wire rack.

For the filling

While the biscuits are cooling, mix the icing sugar with the margarine and vanilla essence until the mixture becomes quite stiff and as near to white as possible. Spoon the buttercream onto the cool bases, flatten with a knife and hollow out a little where the jam is to go. Spoon out a tiny amount of jam into the hollow. Before placing the lids in place, sift a little icing sugar on to the tops then gently place them over the buttercream and jam.

 

Please let us know how you get on with the recipe and share photos with the community!