Ingredients
- 100g butter, softened
- 100g caster sugar
- 200g plain flour
- ½ tsp vanilla extract
- 3-4 tbsp strawberry or raspberry jam
- 1 tbsp water
Preparation
- Beat together the butter and sugar until the mixture is light and fluffy.
- Sift in the flour and add the vanilla extract. Mix to combine, then use your hands to mould the dough into a ball.
- Wrap in cling film and leave to chill in the fridge for 15-20 minutes.
- Preheat the oven to 170C. Grease two baking sheets and set aside.
- Flour your work surface, then roll out the dough to a 3mm width. You will need 2 sizes of heart-shaped cookies – use the larger of the two cutters to cut out 24 hearts; use the smaller cutter to cut out a smaller heart shape from the centre of 12 of the cookies. You should now have 12 solid hearts, and 12 cut-out heart cookies.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until lightly golden. Remove from the tray and leave on a wire rack to cool.
- In a small saucepan, mix together the jam and water over a low heat until loosened. Spread the jam over the solid heart cookies, leaving a slight border at the edges, then place the cut-out cookies on top.
- Dust with a little icing sugar before serving, if you like.
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