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