Ingredients :
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam
Method :
Step 1 :
Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
Step 2 :
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
Step 3 :
Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
Step 4 :
Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heartshaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
Step 5 :
Bake for 15 to 20 minutes or until light golden. Cool on trays. Serve.
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