Preheat the oven to 180°C and line a tray with baking paper.
Combine cream butter and sugar until the mixture is a light creamy colour. Slowly stir in the eggs and gradually add flour until combined. Lightly flour the work surface and roll out the dough to approximately half a centimetre thick. Use a cookie cutter to cut the biscuits (a heart shape cutter is perfect for Valentine’s Day!) and place onto the baking tray. Bake for 10-12 minutes or until lightly golden. Set aside to cool on a wire cooling rack.
When completely cool, sandwich biscuits together with jam. For the icing, place icing sugar into a bowl, add butter and mix to combine. Add 1-2 drops of red food colouring (if using) and add a little water at a time until the mixture just holds its shape. Pour the sprinkles onto a small plate. Pipe icing onto the biscuits and dip the tops of each one into the sprinkles to cover. Biscuits should last for 1-2 weeks in an air tight container.
Recipe by Emily GodfreyPrint Your Shopping List