Sticky, sweet, melt-in-the-mouth treats, for a present or as a gift to yourself
Makes 16
115g unsalted butter
115g caster sugar
1 large egg, beaten
½ tsp vanilla extract
250g plain flour
4 tbsp of raspberry jam
Icing sugar for dusting
1 Preheat the oven to 180C/ Fan 160C/Gas 4. Lightly grease 2 large baking sheets.
2 Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the egg and vanilla extract. Sift over the flour and mix to a crumbly dough. Gather the dough together and knead on a lightly-floured surface until smooth. If it’s sticky, add a little more flour. Shape into a flat disc, wrap in clingfilm and chill in the fridge for at least 40 mins.
3 Take half of the chilled dough and roll it out on a lightly-floured surface to a 3mm thickness. Use a 6cm round cutter to stamp out 16 circles, re-rolling as necessary, and place on one of the baking sheets. Repeat with the rest of the dough but use a 3cm round cutter to stamp out the centres from each circle. Chill for 30 mins.
4 Bake the biscuits for approx 12 mins, or until crisp and pale golden. Leave on the baking sheets for 5 mins then transfer to a wire rack to cool.
5 To finish, spread a little jam on each whole biscuit and dust the cut out biscuits with icing sugar, then sandwich them together
This make is from our feature Boxes of Delight, which includes recipes, ideas and projects to make one of three self-care boxes for a friend: one to bring joy, one to cosy up a new home and one to inspire travel. Find them all in our November issue, on sale now.
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