Jammy Hearts

Preheat the oven to 160°C and line two baking trays with non-stick baking paper.

Place the butter, caster sugar and sweetener in a medium mixing bowl and beat with an electric hand whisk or wooden spoon until light and fluffy.

Add the flour and stir until combined. Squeeze the mixture together with clean hands to make a smooth ball. You may need to dampen your hands to help bring the dough together. Don't knead or over-handle as this may make the dough tough.

Lightly dust the work surface with a little flour. Evenly roll out the dough to a thickness of about 2-3 mm, and use a 6 x 5.5cm heart-shaped cutter to cut out 30 biscuits. You will need to gather up and re-roll the scraps of dough to make all 30 biscuits.

Place the biscuits on two lined baking trays, leaving small gaps between each biscuit. Make a heart shaped indent in the middle of each biscuit. You can do this by gently pressing the back of a teaspoon handle into the dough or by using your fingers.

Place the jam in a small bowl and stir until smooth. If your jam has bits of fruit in it, push it through a sieve to remove the bits. Once the jam is smooth, place it in a piping bag fitted with a small plain nozzle. Pipe a little jam into the heart shaped indent on each biscuit, taking care not to overfill as the jam will spread during baking.

Place the biscuits in the preheated oven and bake for 8-10 minutes, or until lightly golden around the edges. Remove from the oven and leave the biscuits on the baking tray to cool completely. The biscuits will firm up and become crisp as they cool.

Carefully remove the cooled biscuits from the baking trays and serve alone or as part of a selection of other teatime treats.