Ingredients:
• 280g unsalted butter
• 150g caster sugar
• 380g plain flour, plus extra for dusting
• ½ tsp ground cinnamon
• 60g ground almonds
• 200g strawberry jam
• 1 egg
• ½ tsp vanilla extract
Method:
• Cream the butter and caster sugar until light and fluffy. Sift flour and cinnamon, mix in the almonds, and add egg and vanilla extract to the creamed butter to sugar.
• Bring the dough together, then divide it into two balls. Press lightly to flatten, wrap in a cling film and let it rest in the fridge for 30 mins
• Pre-heat oven to 170C/325F/Gas Mark 3
• Remove the dough from the fridge and roll it into 4mm thick pastry sheet
• Use a large heart cutter to cut out the base heart shapes from one sheet and from the other sheet, cut out hearts with holes in the centre (this would form the top layer and help expose the jam filling you’ll spread on later). Place them on a baking tray, lined with a baking sheet
• Bake for 15-20 mins, or until light golden
• Heat strawberry jam in pan, bring to gentle simmer. Let it cool, then spoon about a teaspoonful onto each cookie base. Place the cookies with holes on top to create a sandwich. Dust with a little icing sugar and voila!
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