1. In a mixing bowl, cream the room temperature butter and caster sugar together until pale in colour. Add the egg and vanilla and combine.

2. To this add the sieved flour and salt and mix.

3. Turn the dough out onto a floured surface and shape into a ball. Wrap it in clingfilm and chill it for 25 minutes.

4. Once it has rested, roll out on a floured work surface about 5mm in thickness and cut out 28 discs using a 7cm round cutter. Taking a small heart cutter, cut this shape into the centre of half your biscuits. If you don’t have cutters, use an inverted teacup for the bases, and freestyle the heart; it will add to the charm.

5. Place them on two lined baking sheets and return to the fridge to rest for a further 20 minutes. This ensures they keep their shape while baking.

6. Preheat your oven to 180°C/160°C Fan/Gas 4

7. Egg wash each cookie with beaten egg and sprinkle with some caster sugar and bake for about 10-12 minutes or until golden brown. Remove and allow to cool.

8. Once cooled, spread some strawberry jam on the base cookie and top with the heart cookie and sandwich them together. These will keep for two days in an airtight container – if they last that long.