Homemade Jammy Dodgers

Cream together the butter, (sifted) sugar and vanilla until pale and fluffy. Add the egg and flour and beat until you have a soft, sticky dough (I used a mixer for this to save the achy arms). Wrap the dough in cling film and chill for 1-2 hours.

Preheat your oven to 160’C and lightly grease 2 large baking sheets.

Lightly dust your work top and roll out half the dough to the thickness of a pound coin. Take a 7cm (or there abouts) cookie cutter and cut out your biscuits. Take a smaller heart shaped cutter and cut the hearts out the middle (I then also baked the middles and they made a nice sweet snack). Any excess dough you have from the edges keep rolling and cutting until you are out of dough.

Carefully place these on your baking tray and then repeat the process with the second half of dough, but don’t cut out the middles. Bake in the oven for 10-12 minutes until just starting to turn golden.

Once removed, leave to cool slightly before carefully transferring to a wire rack to cool completely.

Once cool, spoon a tsp of the jam onto each complete biscuit and then top with the heart window biscuit, remembering to be very gentle as the biscuits can be fragile. Dust with icing sugar before serving, and enjoy!