Difficulty: Easy - for beginners
250g pack unsalted butter
140g golden caster sugar
2 tsp vanilla extract
300g plain flour
1/4 jar seedless strawberry jam
2 tbsp custard powder
85g icing sugar
Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt.
Bind together with hands until you get a dough refrigerate for at least 10 minutes to prevent mixture spreading when cooking
Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Cut out dough with a heart cutter. To make the heart indents for the jam flatten dough with the palm of your hand to a biscuit, then press in heart-shaped â€˜dentâ€™ for the jam â€“ thumbs and fingers are perfect for this. Repeat with remaining hearts leaving a little space between each finished heart shape for spreading.
Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.