Giant jam sandwich

Ingredients

• 250g Homepride plain flour, plus plenty to dust 
• 50g cornflour 
• 100g icing sugar, plus more to dust 
• 250g unsalted butter, softened and diced 
• 1 egg yolk 
• 1 tsp vanilla extract 
• 6 tbsp strawberry jam, lemon curd, or caramel spread

Special equipment: 

• 15cm baking tin or plate 
• 5cm heart-shaped cutter 
• Paintbrush

Method

Preheat the oven to 170C / fan 160C / 340F / gas mark 3 ½ .

In a large bowl, sift the Homepride flour, cornflour and icing sugar together. Rub in the butter with your fingertips until the mixture resembles crumbs. Add the egg yolk and vanilla extract.

Gently bring the mixture into a ball, wrap in cling film and rest in the fridge for 30 minutes or so, as this buttery biscuit dough is very soft and needs to firm up.

On a very well-floured board, with the floured rolling pin, roll out half the dough to 4mm thick. If the dough is too soft to work with, place the board of rolled-out dough into the fridge to firm up for 30 minutes or so.

Cut out three circles at a time using a 15cm baking tin or plate as a guide. Repeat with the remaning dough. Cut a heart shape from the centre of three of the biscuits.

Place the biscuits on two or three baking sheets lined with baking parchment and, using the end of a paintbrush, make a pattern all around the edges. Rest in the fridge or at room temperature for about 30 minutes.

Bake for 12 – 15 minutes, re-cut the central hearts straight away if necessary, and cool on the baking tray. Don’t try to move them until they’re cold!

If you are using jam and it is not smooth, warm it slightly in a small pain, then press through a sieve to remove any lumps. Let it cool completely. Spread 2 tbsp jam on to each of the whole biscuits, and dust those with heart-shaped holes with icing sugar. 

Place the tops of the biscuits on the bases.

Our thanks to Fiona Cairns for providing this recipe on behalf of Wallace and Gromit's Big Bake

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