Directions

1. Step 1

   Line 2 cookie sheets with baking paper or a reusable silicone baking mat.

2. Step 2

   Place the condensed coconut milk, caster sugar and nuttelex into the bowl of a stand mixer and mix to combine. Or mix by hand.

3. Step 3

   Whisk together the flour and baking powder. Mix it into the sugar mixture until the dough is formed. Wrap your dough in baking paper and chill in the freezer for 10 minutes.

4. Step 4

   Once chilled, turn the dough onto a clean, floured work surface and roll out to around 1/2 cm thick.

5. Step 5

   Use a cookie cutter to cut out circles from the dough and place them onto the cookie sheets. Then in half of the biscuits, cut hearts out of the centres of them. (You can cook the heart cutouts as individual mini biscuits, or combine them and roll out again for more jammy dodgers!)

6. Step 6

   Once they are all cut, chill them in the fridge on the trays for an hour — this will prevent them from puffing up when cooking.

7. Step 7

   Preheat the oven to 160°C whilst your biscuits are cooling in the fridge.

8. Step 8

   Bake for around 10–12 minutes or until they just start to brown. Allow to cool on the tray until totally cold.

9. Step 9

   Meanwhile, prepare your icing if using! Slowly mix water into your sugar (little dashes of water at a time) and continually whisk until it reaches a syrupy consistency with a really glossy sheen. Add a few drops of red food colouring and mix through, to achieve a pink hue. Then dip the heart-bearing biscuits in your icing and allow to dry.

10. Step 10

    Sandwich with raspberry jam (or sweet spread of your choosing really), and enjoy!