Scott's Porage Oats Cuisine Blog

Sweetheart Cookies

Preparation and cook time: 1 hour 35 minutes. Makes about 20 cookies.
For an extra tangy flavour, use lemon curd instead of raspberry jam. Look out for other delicious recipes on our Scott's Porage Oats packs.



  • - 150g butter or cooking margarine, softened
  • - 150g caster sugar
  • - 1 egg, beaten
  • - 275g plain flour
  • - 5ml bicarbonate of soda
  • - 1 lemon, finely grated rind and juice
  • - 175g Scott's Porage Oats
  • - 225g seedless raspberry jam
  • - 25g icing sugar


Beat butter and sugar together until light and fluffy. Gradually beat in the egg.

Sift flour and bicarbonate of soda together and fold into the creamed mixture with the Scott's Porage Oats, lemon rind and juice, until evenly mixed.

Tip onto a floured surface and with floured hands, lightly kneed dough to form a ball. Wrap in cling film and chill for 1 hour.

Preheat oven to 190C, 375F, Gas Mark 5. Lightly grease two baking sheets.

Using a floured rolling pin and surface, roll out chilled dough to about 6mm thick. Cut out heart shapes using a 6cm heart shaped cutter and place on baking sheets. Then using a 3.5cm heart shaped cutter, cut out centres from half the hearts.

Bake for 10-15 minutes until light golden brown.

When cool, spread jam evenly over whole hearts. Lightly dust cut out hearts with icing sugar and place on top of jam covered hearts. Drizzle with melted chocolate or glace icing if desired.