Ingredients

• 225 g flour
• 200 g strawberry jam
• 125 g soft butter (room temperature)
• 100 g icing sugar
• 75 g peanut butter
• 1 generous spoonful of honey

Jumbled up soft butter with icing sugar, 1 tablespoon honey and peanut butter, then mix in the flour. Place the dough between two sheets of floured baking paper and roll it out at 2‑3 mm thick; let it rest in the fridge for 1 hour.
Set aside then about twenty biscuits with heart-shaped molds (9 cm); puncture half of it with a smaller heart stencil (4.5 cm).
bake all the biscuits at 180 ° C for about 15 minutes, until they are golden brown. Remove from the oven, let cool completely, stuff the center of the whole hearts with 1 teaspoon of jam and overlap the frames.
Storage: cool, for 2‑3 days, in a tin box.

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