Method

• Preheat the oven to 180°C/350°F/Gas 4, then rub the flour and butter together with your fingertips until fine crumbs form.
• Add the sugar and vanilla, then mix with your hands until a dough is formed. Chill in the fridge for 10-15 minutes.
• Roll out the dough to be approximately 1.5cm thick then cut two discs with a 25cm fluted tin. Using a heart shaped cutter, cut a hole in the centre of one of the discs. Use excess dough to create a design on the top biscuit – the one which has the heart cut out.
• Place the discs on a lined baking tray and bake for 25-30 minutes. The biscuits will appear golden and may still appear slightly soft in the centre, but they will harden once cooled. Gently move to a wire cooling rack and allow to cool.
• Spread your jam on the bottom layer biscuit, and make it slightly thicker towards the middle. Place the biscuit with the heart cut out on the top.