Sugar Pan Hearts

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

Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the egg yolks.

Add the flour and salt and mix to a dough. Wrap in cling film and chill for 30 minutes.

Roll out the dough on a lightly floured surface to a thickness of 1 cm|1/2".

Using a heart-shaped cookie cutter, cut biscuits out of the dough. Using a smaller heart-shaped cutter cut out the centres of each heart. Place on the baking tray. Insert a wooden lollipop stick into the tip of each biscuit, pressing down slightly to let the tip of the stick slightly protrude into the heart. Completely fill the hole in each biscuit with crushed boiled sweets.

Bake for 10-12 minutes, until golden brown and the sweets have melted. Cool on the baking tray and remove when cold.