coconut and jam heart biscuits

So soft and sweet and delightful. Sarah only gave me two, how mean.

Ingredients 

125g butter, softened
1/2 cup caster sugar
1 egg
1tsp vanilla extract
1 1/2 cups plain flour
1/2 tsp baking powder
1/2 cup desiccated coconut
Icing sugar, for dusting
1/2 cup raspberry or strawberry jam

Method 

1/ Place butter and sugar in an electric mixer and beat until pale and creamy

2/ Add the egg and vanilla and beat until well combined

3/ Add the flour, baking powder and coconut and beat for a further 1 minute or until well combined. Refrigerate for 30 minutes

4/ Divide the dough into 2 equal portions and roll both portions out between 2 sheets of baking paper to 3mm thick

5/ Using a 7mm round cookie cutter, cut 12 rounds from the dough and place on a baking tray lined with baking paper. Using a 4cm heart shaped cookie cutter, cut hearts from the centre of  half the rounds and discard.

6/ Bake for 8-10 minutes or until golden. Allow to cool and dust with icing sugar

7/ Spread the plain rounds with jam and sandwich with the cut-out rounds

These would make beautiful gifts or wedding bomboniere 

Adapted from Donna Hay Magazine issue 60