Step 1: Line 2 baking trays with baking parchment. Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in the caster sugar.
Step 2: Add the egg and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.
Step 3: Lightly flour the work surface and roll out the pastry thinly – approx. 0.25cm (1/8th inch). Using a 8cm (3 ½ inch) wide heart cutter, stamp out 16 hearts, re-rolling as necessary. Cut out a 2.5cm (1inch) heart from 8 of the pre-cut hearts, and reserve the small cut outs.
Step 4: Lay 4 uncut hearts on each baking tray and gently press paper pop sticks halfway up each heart. Make up the Egg White Powder as directed on the sachet and brush a little over each of the hearts on sticks.
Step 5: Dust the work surface lightly with icing sugar and gently knead the Marzipan to soften. Roll out thinly and cut out 8 marzipan hearts using an approx. 5cm (2inch) cutter, re-rolling as necessary. Place one marzipan on top of each pastry heart to cover the stick, and press down gently.
Step 6: Spread each marzipan heart lightly with some of the jam. Carefully press the remaining large hearts on top. Press round the edge of each using the prongs of a fork to seal. Brush the back of the cut out hearts with egg white and stick on top of the pops. Chill for at least 30 minutes.
Step 7: Ten minutes before cooking, preheat the oven to 190°C (170°C Fan oven, 375°F, gas 5). Brush the pops with egg white and sprinkle with caster sugar. Bake for 12-15 minutes until lightly golden. Cool for 10 minutes, fill the centre of each heart with a little more jam then transfer to a wire rack to cool. Your pops are now ready to serve and enjoy!
Note: you may find it easier to work with the pastry in 2 halves. Simply cut the dough in half before you roll, and work on each piece separately. If time is short, use 300g (10oz) readymade sweet shortcrust pastry.
|Per Serving||Per 100 g / ml|
|Fat||10.42 g||16.03 g|
|Carbohydrate||36.25 g||55.77 g|
|Protein||4.37 g||6.73 g|
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