I had a butterfly cookie cutter and some tiny love heart shaped ones which is what was asked for in this recipe but I don't think my actual butterfly was the exact size that was recommended as I was only able to cut 2 love hearts instead of the required 4 but it still worked fine. I found them easy to make and I loved how the jam mixture, even though exposed through the cut out hearts, didn't ooze out all over the shortcrust pastry and it held it's shape. It really was a novel idea that I spotted in the latest Donna Hay Kids issue and just had to try of course. Who doesn't like eating jam tarts off a stick!
You will need:
1/2 cup (65g) sweetened dried cranberries
1/4 cup (80g) raspberry jam
1 tablespoon caster sugar
4 sheets store-bought shortcrust pastry, thawed
1 egg, lightly beaten
18 wooden sticks (paddle pop sticks I used)
white sugar, for sprinkling
Preheat oven to 180 degrees. Place the cranberries, jam and sugar in a small food processor and process until a rough paste forms.
Using a 5cm x 7cm butterfly-shaped cookie cutter, cut 36 shapes from the pastry. Using a 1cm x 1.5cm heart shaped cookie cutter, cut 4 heart shapes or 2 like I have above from half the butterflies. Place the whole butterflies on lightly greased baking trays lined with non-stick baking paper. Spoon 1 teaspoon of the jam mixture into the centre of each whole butterfly and brush the edges with egg. Lightly press a wooden stick onto the base of each butterfly and top with the remaining butterfly shapes.
Press the edges to seal, brush with egg, and sprinkle with white sugar. Bake for 15-17 minutes or until light and golden. Allow to cool on the trays before serving.