Vanilla biscuits filled with raspberry jam

SERVES 20 TIME 1hr LEVEL Easy

FLAVOUR COMBINATIONS

60g castor sugar 40g icing sugar, sifted plus extra to dust 250g butter, softened 10ml (2 tsp) vanilla essence 400g sifted cake flour pinch of salt 150g raspberry jam

HOW TO DO IT

1. Preheat the oven to 180˚C. Line two large baking tins with baking paper. To make the biscuits, beat the castor and icing

sugars, the bu er and vanilla together in a blender or with an electric mixer at high speed until light and fluffy – five minutes. Add the cake flour and salt and blitz at medium speed for another minute. Wrap in cling film and refrigerate for at least 20 minutes.

2. Remove the dough from the fridge and roll it out between two sheets of baking paper to a thickness of 0.4cm. Cut the dough into 6cm-diameter discs using a cookie cu er. Split the biscuit discs into two batches and cut a 4cm heart shape from the centres of one batch. Place all of the biscuit discs in the prepared baking tins and chill in the fridge for 15 minutes.

3. Bake the biscuits for 10 minutes or until the edges start to brown. Cool at room temperature. Dust the face side of the heartout biscuits with icing sugar and dollop raspberry jam in the centre of the other, smaller, half of the biscuit and place inside the dusted biscuits.