1.Process flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg, the water and vanilla; process until dough just comes together. Turn onto a lightly floured surface; gently knead until smooth. Shape into a disc; wrap with plastic wrap, refrigerate 30 minutes.
2.Preheat oven to 180°C/350°F. Grease two oven trays; line with baking paper.
3.Roll dough between two sheets of baking paper until 3mm (¹/8-inch) thick. Using the 6.5cm cutter, cut out 40 hearts from dough, re-rolling dough scraps. Place 20 biscuits on the lined trays. Gently press a lollipop stick, 2cm (¾-inch) into the base of each heart. Using the 4.5cm cutter, cut the centre out of remaining 20 biscuits. Gather scraps; repeat rolling and cutting.
4.Bake biscuits, swapping trays halfway through cooking time, for 10 minutes or until a light golden colour. Cool on trays.
5.Spread half the `solid’ hearts with cream cheese; sandwich with half the `hollow’ hearts. Spoon a little lemon curd into the centre; smooth the surface using the back of a spoon.
6.Place raspberry jam in a small saucepan over low heat. Cook, stirring, for 2 minutes or until jam melts; strain through a fine sieve into a small heatproof jug. Spread a little jam over remaining `solid’ heart biscuits; sandwich with remaining `hollow’ hearts. Spoon remaining jam into the centre of each biscuit. Set aside for 10 minutes or until cool.
You will need 20 lollipop sticks, and 6.5cm (2¾-inch) and 4.5cm (1¾ inch) wide heart-shaped cutters for this recipe. Use other pastry cutters to make different shapes, such as blossoms or stars and your favourite flavour of jam, marmalade or curd.Note