Makes 18 pairs 125g butter, softened 1/2 cup caster sugar 1 tsp vanilla essence 1 egg 1 1/2 cups flour Pinch of salt 1 tsp baking powder 1/2 cup raspberry jam 1. Heat oven to 180ï¿½C.
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|½ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|1 tsp||Baking powder|
|½ cup||Raspberry jam|
- Heat oven to 180 degC. Line two baking trays with nonstick baking paper. Place butter, sugar and vanilla in a bowl and beat until thick and pale, then beat in egg.
- Sift flour, salt and baking powder into the butter mixture and stir to combine. Turn mixture out onto a board and knead lightly to bring together as a firm dough. Wrap dough in plastic wrap and chill for 30 minutes.
- On a lightly floured surface, roll out dough to 3mm thick. Cut out 36 circles with a biscuit cutter and place on prepared baking trays. Cut out and remove smaller circles from the centre of half the biscuit circles.
- Bake for 15 to 20 minutes, then remove to a wire rack to cool. Sandwich biscuits together with raspberry jam and leave to set.