Gorgeous & incredibly delicious cookies that are unbelievably easy to prepare! They will be finished before you know and you will definitely want to make them again! You have to try them once to trust me!
| Time: 30 minutes
Serves: Makes 20-25 cookies
11/2 cups self-raising flour
100g soft butter
1/2 cup granulated sugar
1 egg (whisked)
1 teaspoon vanilla essence
1/2 cup strawberry/raspberry fruit jam
Mix butter & sugar in a large bowl using a spoon or electric whisk.
Add the whisked egg to the butter-sugar mixture. Mix well.
Sieve the flour add it to the mixture. Mix well. Apply little oil to your hands and knead this mixture into a dough.
Keep the dough in a bowl and cover it. Keep it in the freezer for 10 minutes to chill it. This will make the dough less sticky and easy to handle.
Divide the dough into 3 equal portions and roll each portion into a ball.
Take a dough ball and roll out into a 3mm thick disc on a lightly floured surface. Cut out heart-shaped cookies using a cookie cutter. Use a smaller cookie cutter to cut a small heart from the centre of half of the cookies. Place on ungreased baking sheets. Repeat the same process for the other 2 dough balls.
Bake at 180°C for 10-12 minutes or until edges are golden brown. Let them cool on the baking sheet for 5 minutes and then remove to wire racks to let them cool completely.
Spread 1/2 teaspoon jam on the cookies without windows; place the cut-out cookies over jam.
If you haven’t got self-raising flour, just add 1+1/4 teaspoon baking powder & 1/4 teaspoon salt to plain flour, mix well and pass it through a sieve 2-3 times. Use it as a substitute for self-raising flour.
Leave some about 1 inch space between the cookies when you place them in a baking dish as they expand on baking.
Do not use melted butter in place of soft butter as that will change the texture of your cookies.