Preheat your oven to 160C and prepare 1-2 baking trays with non stick baking paper.

In a large bowl cream your butter and sugar until light and fluffy.

Add in your beaten egg and mix to combine.

Add in your flour and xanthan gum and mix until it comes together and starts to form a dough. (if for some reason its sticky just add a little more flour)

Flour some non stick baking paper as well as your rolling pin and roll out your dough to just over half a cm thick.

Use either a round or fluted round cutter to cut out shapes - my cutter was 7.5cm in diameter but you can use whatever size cutters you like. On half of them, use a small heart cutter to cut a shape out (if you don't have one you could cut a small circle out instead).

They can be a little delicate so use a palette knife to lift your dough onto your prepared baking sheets. Re-roll the rest of the dough so you can cut out more shapes.

Bake for about 12-15 minutes until slightly golden at the edges - bear in mind that smaller biscuit shapes will bake quicker. Allow the biscuits to cool briefly on the trays and then transfer to finish cooling on a cooling wrack.

Once cooled spread a little jam on the biscuits without a heart cut out. Ensure the jam is mainly in the centre so it pokes through the hole when you sandwich them together!

Sandwich the biscuits together and enjoy!