Sift together the icing sugar, 1 3/4 cups of flour, salt and cornstarch together into a bowl. Stir in the ground almonds, the chopped strawberries and the chocolate chips. Add the soft butter and the vanilla and rub into the flour, then rub in the butter until it all comes together as a dough. If the dough feels sticky add a little more flour (not too much) until the dough is soft but no longer sticky. Do not over work the dough.

Shape the dough into a ball and flatten out into a disc. Wrap in cling film and refrigerate for about 20 to 30 minutes. Divide the dough into two and work with one portion and keep the other refrigerated.

Roll out the portion on a lightly floured surface till about 1/8" thick, dusting lightly with flour if necessary, and stamp out cookies using round or heart shaped cutters. Cut out the centres of about half these cookies with a smaller round or shaped cutter. Repeat with the second portion of dough.

Keep re-rolling the trimmings until all the dough is used. Carefully transfer the cookies to ungreased or parchment lined baking trays lined with parchment. It is a good idea to have all the cookies with centres cut out together on a tray.

Bake at 170C (340F) 12 to 14 minutes till the cookies are just pale golden. Let them cool on the trays for about 10 minutes. Then cool the cookies completely on racks.

Dust the cookies without centres with icing sugar, or drizzle them with some melted chocolate. Place a little bit of strawberry jam (or chocolate ganache if you prefer) on the whole cookies and lightly sandwich with one of the cookies dusted with icing sugar/ drizzled with chocolate.