250g butter, softened
150g caster sugar
1 free-range egg yolk
1 tsp vanilla extract
300g plain flour
6 tbsp raspberry jam (or jam of your choice)
6cm fluted/flower cutter and a 1.5cm (just over ½in) plain round cutter or heart/flower shaped
Line 2 baking trays lined with baking paper. Pre-heat the oven to 180C/160C fan/350F/Gas Mark 4.
Cream the butter and sugar in a large mixing bowl. Beat in the egg yolk and the vanilla extract. Add the flour and mix in well, using your hands if necessary to make sure it’s all mixed well. Knead gently on a lightly floured surface, then divide into two pieces and form each piece into a ball. Wrap them both in cling film and chill for about half an hour.
On a lightly floured surface, roll out one of the chilled dough portions to around 3mm thick. Cut with the plain round cutter (these will be the bottom biscuits), and place onto a baking sheet, leaving a small gap between to allow for a slight spread when cooking.
Roll out the second dough portion, this time cutting out using the fluted cutter, making a hole in the centre of each with the small round or heart/flower shaped cutter (these will be the top biscuits). Re-roll the trimmings of both and continue to cut out the biscuits, making sure you have an equal number of top and bottom biscuits to sandwich together later.
Bake the biscuits for 20 to 25 minutes or until firm and just golden. Remove them from the oven and place them on a cooling rack to cool completely – being careful when you take them off the baking tray as they are fragile and they can crack. Place a teaspoon of jam onto the centre of each biscuit that does NOT have the hole stamped out. Sandwich all the biscuits together with the jam.
OPTIONAL: Sprinkle with icing sugar or drizzle with icing.
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