JAMMY SANDWICH BISCUITS

PER SERVING 70 cals, 1g fat, 0.4g sat fat, 14g carbs

When you need a sweet fix but fear a blowout, one of these decorative biscuits is the perfect bite-sized treat. MAKES 30

✣ 250g (9oz) butter, softened

✣ 150g (5oz) caster sugar

✣ 1 egg yolk

✣ ½tsp vanilla extract

✣ 300g (10oz) plain flour, sifted

✣ 6tbsp strawberry or seedless raspberry jam

You will need:

✣ 6cm (2½in) fluted cutter

✣ 1.5cm ( just over ½in) plain cutter, or a plain icing nozzle

✣ 2 baking tray lined with baking parchment

1 Cream the butter and sugar in a large bowl. Beat in the egg yolk and vanilla extract. Add the flour and mix in well – using your hands is best. Knead gently on a lightly floured surface, then divide into 2 pieces and form each into a roll. Wrap in cling film and chill for 20-30 mins.

2 Heat the oven to 180C/ Gas 4. On a lightly floured surface, roll out each piece of dough to just a bit less than 5mm (¼in) thick.

Cut out around 60 biscuits using the larger cutter, then, using the small cutter, remove the centre from half the biscuits.

3 Knead the centres and any dough scraps together to make more biscuits. Use the small cutter or nozzle to make markings on the rounds with the holes in them, to decorate, if you like.

4 Put on the baking trays in batches and bake for 10-12 mins until pale golden. Remove from the baking trays and leave to cool on a wire rack. When cool, sandwich the biscuits together with the jam. They’ll keep for up to a week in an airtight tin.

TIP These would also work well with a chocolate spread instead of jam.