1 cup of plain flour
A pinch of salt
1/2 a cup of butter
1/2 a cup of icing sugar
1 teaspoon of vanilla essence
1/2 a cup worth of raspberry jam
Preheat the oven to 160 degrees C and prepare a baking tray by either lightly greasing it or lining it with silver foil.
Sift the flour and salt into a mixing bowl. Stir to combine.
In a separate mixing bowl, place the butter, icing sugar and vanilla essence and beat with an electric mixer until creamy and well mixed.
Tip the flour and salt mix into the butter and sugar mixture. Beat together until just combined to form a crumbly mixture with a bread crumb-like consistency.
Use your hands to press the crumbly mixture together into a ball of dough. If the mixture is overly crumbly when pressed together to the point that it crumbles and loses its dough form when rolled out, return the dough to the mixing bowl, add a teaspoon more at a time or butter and beat again to form a slightly more moist crumble.
Wrap the completed dough ball in plastic wrap and refrigerate for 10-15 minutes to chill.
Once chilled, remove from the refrigerator and place the dough ball onto a lightly floured cutting board. Coat a rolling pin with a dusting of flour and roll the dough out flat, to about half a centimeter thick.
Use a heart shaped cookie cutter to cut complete hearts from the dough. Place these on the prepared baking tray. Alternately, you can cut heart shapes from the dough using a sharp knife.
Cut a further set of heart shapes, the same size as the first set, from the shortbread dough. Only this time, use a sharp knife to slice out the centres to form what will become the window shortbread halves. Place these on the baking tray, making sure to cut even numbers of complete hearts and windowed hearts.
Bake for 10-15 minutes until the shortbreads are cooked through and light golden.
Remove from the oven and allow to cool on a wire rack.
Once the shortbreads are cooled, take a full heart and spread a layer of raspberry jam onto its surface.
Place a windowed shortbread on top, and dust with icing sugar,