Step by step method

1. Put the flour and Stork Bake in a food processor and process until it resembles breadcrumbs. Add the sugar and egg yolk and process until the mixture starts to form a dough.
2. Turn the mixture out onto a floured surface and knead until smooth. Cover the dough ball in cling wrap and place in fridge for at least 30 minutes.
3. Preheat oven to 180°C and grease baking trays.
4. Roll out the dough on a floured surface until about 4mm thick and cut out rounds using a 6cm cookie cutter. Reroll the trimmings until you have an even number of rounds (about 40).
5. Place half the cookie rounds on a greased baking tray and put aside.
6. Using a heart shaped cookie cutter that is smaller than the cookie round, cut out the centres of the rest of the cookies and place on another baking sheet.
7. Bake the cookies for 10 - 12 minutes until pale golden in colour, then transfer to a cooling rack.
8. Cream the Stork Bake and slowly add in the icing sugar.
9. Use a palette knife to spread a little buttercream onto each cookie round, top with a little jam and then gently press the heart cut-out cookies on top, so that the jam fills the hole.