Elderflower and strawberry jammy dodgers

there’s nothing sweeter than these classic biscuits. Sure to win the hearts of everyone who tries them.

Makes 10 double biscuits • Ready in 55mins, plus chilling

250g butter, softened

150g caster sugar

1 egg yolk

½tsp vanilla extract

300g plain flour for the jam:

250g strawberries

50g jam sugar juice ½ lemon for the elderflower buttercream: 50g icing sugar

125g butter, softened

2tbsp elderflower cordial

1 Cream the butter and sugar in an electric mixer. Beat in the egg yolk and vanilla. Add the flour and mix in well. knead gently on a lightly floured surface, then chill for 30mins.

2 Heat the oven to 180C/Gas Mark 4. On a lightly floured surface, roll out the dough to 1cm thickness and cut out rounds (we used a 7.8cm round cutter). Cut out smaller rounds or hearts (using a cutter or end of an icing nozzle) from half of them.

3 Place on a greased baking tray and chill for 30mins, then bake for 10-12mins until golden. Cool.

4 For the jam, mash the strawberries with the sugar and lemon in a small pan. Bring to the boil and bubble for 10mins. Leave to cool.

5 Beat all the buttercream ingredients together until smooth.

6 To assemble the biscuits, pipe buttercream round the edge of one biscuit, fill the centre with jam and sandwich a cut-out biscuit on top.

Per biscuit: Cals 506, Fat 32g,

Sat fat 20g, Carbs 50g

Be the queen of everyone’s hearts with these treats