9-12 cm cookie cutter (any shape, we have used heart)
1-2 cm cookie cutter
method
1Prepare a baking tray and line with a sheet of baking paper. Pre-heat the oven for 180 degrees Celsius.
2Place the blueberry, cornflour, sugar and lime juice in a saucepan. Mix everything together and then place over low heat. Bring to a simmer and cook gently until the sauce thickens slightly. Remove from heat and cool the sauce completely.
3Place the wrap on a cutting board and using the larger cookie cutter, cut out 2-3 hearts (how many hearts you cut out will depend on the size of the cookie cutter). Use the leftover wrap to cut out the smaller hearts.
4Place about a tablespoon of blueberry jam in the middle of one heart. Brush the sides of the heart with egg and place the second heart on top. Gently press down on the sides and use a fork to seal the sides.
5Place the hearts on the baking tray and brush the hearts with egg.
6Dab a small amount of jam on the small hearts and press it gently on the middle of the egg washed heart.
7Bake the hearts in the oven for about 12-28 minutes, or until they've turned golden brown. Serve warm.