Heat the oven to 150°C, 130°C Fan, gas 2
In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
Knead the dough into a ball and place between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
Using heart-shaped cutters, stamp out an even number of biscuits. Now stamp out a smaller heart from the centre of half the biscuits to make the tops.
Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
Once the shapes are cut out, arrange on 2 baking sheets lined with paper and chill for 10 minutes.
Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
When cool, spread your favourite Bonne Maman Conserve on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve or spread into the heart-shaped centres. Dust heavily with icing sugar.
The cooked and cooled biscuits will keep in an airtight tin for 2 days, ready to fill and serve.
