Shrewsbury biscuits

NZ Woman's Weekly 25/2/2007

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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.

Ingredients

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125 g	Butter
½ cup	Caster sugar
1 tsp	Vanilla essence/extract
1	Egg
1½ cups	Flour
1 pinch	Salt
1 tsp	Baking powder
½ cup	Raspberry jam

Directions

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.