Step 1: Line 2 large baking trays with baking parchment. In a bowl, beat the butter and caster sugar together until soft and creamy. Stir in the egg yolk and Vanilla Extract.
Step 2: Sift the flour and Baking Powder on top and blend together to form a mixture that resembles a crumble topping. Using your hands, bring the mixture together to form a firm dough. Turn onto a lightly floured surface and knead until smooth and pliable.
Step 3: Roll out half the dough to a thickness no greater than ½ cm (¼ inch). Using a 6.5cm (2 ½ inch) wide heart shaped cutter, cut out 14 hearts, re-rolling as necessary. Transfer the hearts to one of the baking trays and prick lightly with a fork. Chill for 30 minutes.
Step 4: Meanwhile, roll out the remaining dough as above. Using the same cutter, cut out more hearts but this time cut out the centres using a 3.5cm (1 ¼ inch) wide heart cutter to make heart-shaped frames. Re-roll the trimmings and the cut out small hearts to make 14 heart-shaped frames in total. Arrange on the prepared baking trays and chill for 30 minutes.
Step 5: Ten minutes before baking, preheat the oven to 180°C (160°C Fan, Gas Mark 4). Bake the cookies for about 10 minutes until firm and lightly golden. Leave to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Step 6: To decorate, put the butter in a bowl and beat until soft and pale in colour. Gradually sift and beat in the icing sugar until creamy and soft. Stir in the Vanilla Extract and spread a little over the underside of the whole heart cookies. Top with a little jam and sandwich together with a heart-shaped cookie frame. Fill the centre of each heart with a little more jam. Your cookies are now ready to serve and enjoy!
1 portion = 52g
Once your cookies are assembled, you may find it easier to fill the centre of the heart with more jam by piping it through a small piping bag with a small piece snipped off the end.
|Per Serving||Per 100 g / ml|
|Fat||9.36 g||19.10 g|
|Carbohydrate||29.60 g||60.41 g|
|Protein||2.04 g||4.16 g|
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