Jam Heart Biscuits and Cinnamon Stars

For the jam biscuits: mix the flour with the baking powder, cinnamon and brown sugar. Knead in the butter to a smooth dough. Shape into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.

Roll out the dough about 4mm|1/4" thick on a lightly floured surface. Cut out hearts with a cookie cutter. Cut out smaller hearts from the centres of half the dough hearts.

Place on the baking trays and bake for 8-10 minutes. Place on a wire rack to cool.

Sift icing sugar over the biscuits with the cut out heart centres.

Heat the jam until melted and spoon the jam onto the whole hearts. Place a cut out biscuit on top.

For the stars: Heat the oven to 170°C (150° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.

Whisk the egg whites with the salt until stiff. Gradually whisk in the sugar until glossy. Set aside 5 tablespoons for the glaze.

Mix together the almonds, spices and redcurrant jelly. Fold into the egg whites until blended to form a dough.

Roll out the dough about 5mm|1/4" thick. Cut out stars and place on the baking tray. Spread with the reserved egg white glaze.