Biscuit Dough

  • 400 g butter, softened
  • 150 g caster sugar
  • 50 g icing sugar
  • 300 g cake flour
  • 2.5 ml (½ t) salt
  • grated zest of 1 lemon
  • 1 egg yolk

To assemble: Rhodes Strawberry Jam, icing sugar


  1. Using the K-beater attachment (the flat attachment) and an electric mixer, cream the butter and the sugars together until pale and creamy.
  2. Sift the flour and salt and add to the bowl.
  3. Add the lemon zest and the egg yolk.
  4. Continue beating until the mixture comes together to form a firm dough.
  5. Work the dough into a ball by hand.
  6. Divide the dough in two, flatten each ball and wrap it in cling wrap before refrigerating the dough for 30 minutes.
  7. Remove the dough from the refrigerator and place between two sheets of baking paper.
  8. Use a rolling pin to roll the dough out evenly.
  9. Using a heart shaped cookie cutter, cut the dough into hearts and place on a baking tray.
  10. Cut out a small circle in the center of half of the heart cookies.
  11. Bake the cookies in an oven which has been preheated to 180˚C for 12 -15 minutes or until the cookies are lightly golden.
  12. Cool.
  13. To assemble, place a blob of Rhodes Strawberry Jam on one full heart cookie and use it to sandwich a second heart cookie with a cut-out on top.
  14. Dust with icing sugar.
Cooking Tip

If you want to mix things up, substitute the Rhodes Strawberry Jam with another Rhodes Jam variant. Store cookies in an airtight container.


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