280g unsalted butter 150g caster sugar 380g plain flour, and extra for dusting 1/2 tsp ground cinnamon 60g ground almonds 200g seedless strawberry jam 1 egg 1/2 tsp vanilla
– Line 3-4 baking trays with parchment paper (we only have two and did batches) – Using an electric mixer / whisk with paddle attachment, cream the butter and caster sugar until light and fluffy. In a bowl, sift the flour and cinnamon and mix in the ground almonds. Add this to the creamed butter and sugar, mix until a dough forms, add the egg, the vanilla extract – Bring the dough together with you hands divide into two balls, press to flatten a little, wrap in cling film and let it rest in the fridge for 30 mins.
– roll the pastry little by little, It should be about 4mm / 1/4 inch thick – pre-heat the oven to 170C / 325F / Gas Mark 3. – You then need to start cutting, you can use one large, one small heart or we used a large circle cutter and cut a heart out of every second circle. Cut the heart out once you’ve place the circle on the baking parchment. – Bake for around 15-20 mins or until they are a light golden colour. Leave to cool – In a pan heat the strawberry jam, bringing it to a gentle simmer. Let it cool slightly and then spoon around a teaspoon onto each cookie base, then place a cookie top on each to create a sandwich. – Dust with a little icing.
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