For the biscuits
Mix the flour and xylitol together in a bowl till combined then add the plant-based spread. Using your fingertips rub the ingredients together until it resembles breadcrumbs.
Gradually draw the mixture together into a dough but be careful not to overwork it.
Wrap in clingfilm and chill in the fridge for half an hour or more if you have time.
Preheat your oven to 180•C and line a couple of baking trays with baking paper.
On a floured surface roll out your dough till fairly thin. For the next part, you will need 2 heart-shaped cutters, one slightly smaller than the first.
Cut 24 hearts from your dough and place 12 on the baking trays.
From the remaining 12 hearts cut another smaller heart from the middle and remove.
Carefully using a palette knife, place these on the baking trays as well.
Make sure to leave some space around all your biscuits for them to spread a bit during baking.
Bake for around 10 to 15 minutes and then remove to cool thoroughly.
Spread a bit of jam onto a plain heart then top it with a cut-out heart biscuit so you can see the jam through the middle. Continue with all the biscuits.
Place in the fridge to chill and set slightly then enjoy with a cuppa x
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