Jam ring biscuits

MAKES 20

300g plain flour, plus extra 300g self-raising flour

400g unsalted butter, at room temperature

200g icing sugar, plus extra for sprinkling (optional)

2 eggs, lightly beaten

1tbsp vanilla sugar (see note, below)

110g strawberry or apricot jam Preheat the oven to 180C/350F/ Gas 4. Line a large baking tray with baking paper.

In an electric mixer, beat together the flours, butter, icing sugar, eggs and vanilla sugar until a dough is formed. Roll the dough into a disc, wrap in cling film and chill for 30 minutes.

On a lightly floured work surface, roll out the dough to a thickness of 2-3 mm. Using a 7cm round cookie cutter, cut out 40 circles. Half will be for the base of the biscuits and half will be for the top ring.

Using a 4cm round cookie cutter, cut out the centre of 20 of the circles to form a ring. To re-use the centre circles that are not needed, join them together, knead lightly, cover with cling film and chill for at least 10 minutes; you will then be able to roll out some extra biscuits.

Place the large circles and rings on the prepared baking tray and bake for 15 minutes or until pale golden, then allow to cool on the tray. Spread ¾tsp jam over each large circle. Place the ring on top of each base and sprinkle with extra icing sugar if desired. Store in an airtight container for up to 1 week.

Note: To make vanilla sugar, store a split vanilla pod in

1kg caster sugar in an airtight container. Shake vigorously and allow the vanilla flavour to permeate for at least 1 week.