We ♥ jammy dodgers

MAKES 10-14 (DEPENDING ON SIZE) 225g unsalted butter chilled and diced 125g golden caster sugar 300g plain flour plus extra for rolling 1 medium egg yolk 1 tsp vanilla extract TO BAKE AND FINISH vegetable oil for the baking trays 1 rounded tsp freeze-dried raspberry powder (or other freeze-dried fruit powder of your choice) 2 rounded tsp icing sugar 75g seedless raspberry jam or another seedless jam of your choice ♥ Place the butter, sugar and flour in the bowl of a food processor and whiz to crumbs. Combine the egg yolk and vanilla in a small bowl, add to the mixture and bring together into a dough. Wrap in clingfilm, flatten into a block and rest in the fridge overnight. ♥ Select two nonstick baking sheets, a medium heart-shaped cutter (about 7cm across) and a mini heart cutter. Preheat the oven to 160C/140C fan/gas 2½ and brush the baking sheets with oil. ♥ Knead the dough until pliable, divide in two and lightly flour a work surface. For the dodger bases, roll out one piece of dough to about the thickness of a £1 coin. Cut out biscuits with the large cutter, transferring them to a baking sheet with a palette knife as you go. Repeat with remaining dough for the dodger tops, this time stamping out a mini-heart shape from the centre of each one (see also cook’s note). ♥ Bake the biscuits for 20 minutes or until just starting to colour to a pale gold, then immediately loosen each one using a palette knife (go carefully: the biscuits with cutouts are a bit more fragile). Allow to cool. ♥ To assemble, combine the raspberry powder with the icing sugar in a small bowl and pass through a sieve. Work the jam in a bowl with a spoon until smooth. Spread half a teaspoon of jam in the centre of each dodger base. Lightly dust the dodger tops with the raspberry icing sugar and sandwich on top of the jam so the jam shows through. COOK’S NOTE You can also bake the mini cutout hearts for a few minutes and sandwich them with jam if wished.