Ingredients

125g local unsalted butter 75g caster sugar 200g Coop plain flour 2 tbsp local semi-skimmed milk 14 tsp Coop strawberry or raspberry jam Icing sugar, to dust (optional);

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4 2. Line 2 large baking trays with greaseproof paper 3. Beat the butter and sugar together, add the flour and milk then mix to make a big ball 4. Divide into 4 pieces and roll each out to the thickness of a pound coin 5. Cut out circles with a cutter (about 6cm), then cut shapes out of the middle of half the circles with a smaller heart-shaped cutter (or knife) 6. Repeat with the rest of the biscuit dough 7. Bake the biscuits for 7-9 mins until they are just golden at the edges 8. Leave on the trays to cool, then transfer to a wire rack 9. Spread the jam on the cooled bases 10. Dust the biscuit tops with icing sugar, if using, and put on top