Jammy Dodgers

Cream the softened butter, caster sugar and lemon zest until light and fluffy

Sieve in the flour and add the milk

Bring the dough together with your hands into a ball

Wrap the dough in cling-film and chill for 30 minutes

In the meantime, line a couple of baking trays with baking paper and preheat the oven to 180'C/Gas mark 4

Sprinkle some extra flour onto a board and roll out half of the dough until it is 3mm in thickness

Using the large heart-shaped cutter, cut out as many biscuits as you can

Squeeze any leftover dough back into a ball, roll and cut out some more hearts

Take the second half of dough, cut out some more heart shapes and this time, cut smaller hearts in the middle of the larger hearts

Repeat until all the dough is used

Transfer the biscuits onto the lined tray and bake, in two batches, if necessary, for 12 minutes

Once they are a light golden colour (they should be soft to the touch) take them out and put them on a wire rack to cool

Mix jam with Raspberry & Lemon cordial

When cool, spread jam onto the whole biscuit shapes and place a cut-out heart shape on top, pressing down gently

Dust with icing sugar if you like