Makes: 12 // Preparation Time: 10 minutes, plus chilling time // Cooking Time: 8-10 minutes
125g butter, chopped 110g caster sugar 1 egg 1 tsp vanilla extract 225g plain flour, sifted ½ tsp baking powder, sifted 40g desiccated coconut icing sugar, for dusting 160g raspberry or strawberry jam
1 Place the butter and sugar in an electric mixer and beat until pale and creamy. Add the egg and vanilla and beat until well combined. Add the flour, baking powder and coconut and beat for a further minute, or until well combined. Refrigerate for 30 minutes, or until firm.
2 Divide the dough into two equal portions and roll each one out between two sheets of baking paper to 3mm thick. Using a 7cm round cookie cutter, cut 12 rounds from the dough and place them on the baking tray lined with baking paper. Using a 4cm heart-shaped cookie cutter, cut hearts from the centre of half the rounds and discard. Bake for eight to 10 minutes, or until golden. Allow to cool. Dust the cut-out rounds with icing sugar. Spread the plain rounds with jam and sandwich with the cut-out rounds.
Shortbread Caramel Sandwiches
Makes: 20 // Preparation Time: 10 minutes, plus chilling time // Cooking Time: 12 minutes
1 Place the butter, icing sugar and vanilla in an electric mixer and beat for eight to 10 minutes, or until pale and creamy. Add the flour and cornflour and beat until a smooth dough forms. Roll the dough out between two sheets of baking paper to 5mm thick and refrigerate for 30 minutes, or until firm.
2 Preheat the oven to 180ºC/gas mark 4. Using a 4½cm round cookie cutter, cut 40 rounds from the dough and place on baking trays lined with baking paper, leaving enough room for them to spread. Bake for 10 to 12 minutes, or until light golden. Allow the shortbread to cool on wire racks. Spread half of them with the dulce de leche and sandwich with the remaining shortbreads.