Doppeldecker

A buttery biscuit filled with jam and a heart (or star) cut out of the centre, it’s Germany’s answer to a jammy dodger.

Makes 32–35 • Ready in 45 mins

350g plain flour, plus extra for dusting

¼tsp baking powder Pinch of fine sea salt

125g unsalted butter, at room temp

180g caster sugar 1tsp vanilla extract

1 egg, plus

1 egg yolk To assemble and finish: Raspberry jam Icing sugar, for dusting

1 Heat the oven to 200C/180C fan/Gas 6 and line two large baking sheets with non-stick baking parchment.

2 Put the flour, baking powder and salt in a bowl. Add butter and work into the flour until it looks like breadcrumbs. Mix in sugar and vanilla extract. Add the egg and yolk and knead into a stiff dough.

3 Lightly dust the work surface with flour. Divide the dough in half and roll one half to a 5mm thickness. Cut out small rounds using a fluted cutter. Lay them on one of the baking sheets. Repeat with the other half, laying the rounds on the second baking sheet. Use a star or heart-shaped cutter to cut a shape from the centre of half the rounds.

4 Bake for about 10 mins until lightly golden brown. Transfer to two wire racks, one for the whole biscuits and one for the cut-out biscuits, to cool.

5 Put jam onto the whole biscuits. Dust the cut-out biscuits with icing sugar and lay on top of each jam-covered biscuit. Per serving: 105-96cals, 4-3.5g fat, 2-1.5g sat fat, 16-15gcarbs >>

TIP If you switch the cut-out heart for three small circles they become pfauenaugen, which means peacock eyes