170g caster sugar
1 medium egg
Dash vanilla extract
200g plain flour
350g Irish strawberry jam
In a mixing bowl, cream the room temperature butter and caster sugar together until pale in colour.
Add the egg and vanilla and combine.
To this add in the sieved flour and salt and mix.
Turn this dough out onto a floured surface and shape into a ball.
Wrap this in clingfilm and chill for 25 minutes.
Once 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 center of half your biscuits.
Place them on two lined baking sheets and return to the fridge to rest for a further 20 minutes. This ensures they keep there shape while baking.
Preheat your oven to 180°C / 160°C Fan / Gas 4
Egg wash each cookie and sprinkle with some caster sugar and bake for about 10-12 minutes or until golden brown.
Remove and allow to cool.
Once cooled, spread some strawberry jam onto the base cookie and top with the heart cookie and sandwich them together.
These will keep for 2 days in an airtight container -If they last that long!