200g olive oil spread, softened

125g caster sugar

1 medium egg, beaten

330g gluten free plain flour

1/2 tsp psyllium husk (dissolved in 50ml warm water)

raspberry or strawberry jam

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1. Preheat your oven to 160C and prepare 1-2 baking trays with non stick baking paper.

2. In a large bowl cream your butter and sugar until light and fluffy.

3. Add in your beaten egg and mix to combine.

4. Add in your flour and mix

5. Dissolve psyllium and add directly to mix (otherwise will create lumps)

6. Mix until it comes together and starts to form a dough. (if for some reason its sticky just add a little more flour)

7. Put in the fridge for an hour

8. Flour some non stick baking paper as well as your rolling pin and roll out your dough to just over half a cm thick.

9. Use either a round or fluted round cutter to cut out shapes you can use whatever size cutters you like. On half of them, use a small heart cutter to cut a shape out (if

you don't have one you could cut a small circle out instead).

10. They can be a little delicate so use a palette knife to lift your dough onto your prepared baking sheets. Re-roll the rest of the dough so you can cut out more shapes.

11. Spread a little jam on the biscuits without a heart cut out. Ensure the jam is mainly in the centre so it pokes through the hole when you sandwich them together

12. Bake for about 15 minutes until slightly golden .

13. Allow the biscuits to cool briefly on the trays and then transfer to finish cooling on a cooling wrack.

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