Ingredients
- 120g salted butter, softened
- 120g caster sugar
- 1tsp baking powder
- 200g plain flour, plus extra for dusting
- 1 whole egg
- 1tsp vanilla bean paste
- Strawberry jam, to fill
- Icing sugar, for dusting
- Preheat the oven to 180 degrees. In a bowl, whisk the butter and sugar together until light and creamy in colour. In a separate bowl, mix the baking powder through the flour to spread it out evenly.
- Add the egg and vanilla paste to the creamed butter and whisk, then gradually whisk in the flour until the dough comes together. You can mix the last bit of flour by hand and knead, until you have a pliable ball of dough. Place the dough on a counter and flatten slightly, then wrap in cling film and place in the fridge for 10-15 minutes.
- Line two baking trays with parchment paper, then lightly dust the counter with flour. Remove the dough from the fridge and, using a rolling pin, roll out the dough evenly to about 3-4mm thick.
- Dust a fluted cookie cutter (about 6cm in diameter) with flour, then press into the dough to cut the basic round biscuit shape. Repeat until you have used all the dough.
- Divide the biscuits evenly between the two lined trays, slightly apart, and place in the fridge for 15 minutes.
- Take the trays out of the fridge and carefully cut a heart shape out of the centre of one of the trays of biscuits (use a small heart-shape cutter if you have one, but if not, a small knife will do). These will be the biscuit tops.
- Place the trays in the oven and bake for 10 minutes at 180 degrees, until the edges just start to colour, then transfer to a wire rack to cool.
- When cooled, spread around ½tsp of jam evenly on to each base biscuit, then place the heart cut-out biscuit on top and sandwich together gently.
- Dust with some icing sugar and serve.
