Rub butter into plain flour with fingertips, then add 1-2 tablespoons of water and mix until dough is smooth. Wrap dough in cling wrap and allow to chill in fridge for 20 minutes.

Preheat fan-forced oven to 180 degrees C or 360 degrees F.

Remove dough from fridge and roll out dough to 3mm in thickness. Use a cookie cutter to cut out small circles of approximately 5cm.

Place cookie rounds on a greased, lined baking tray and bake until cooked, 20-30 minutes. Make sure the cookies are still beige in colour and not brown. Remove from oven and allow to cool.

Once cool, spread a thin layer of jam on 15 of the cookies. Place a plain cookie on top of the jam to make a cookie sandwich.

Add 4-5 tablespoons of lukewarm water to the icing sugar and mix until smooth. Add 2 drops of red food dye to the mixture to get a pale pink colour.

Place cookies on a wire rack over a baking tray. Slowly and carefully pour the glaze over each cookie until completely covered. Allow the icing to cool and set before serving.