These biscuits are quick to make and taste so much better than the shop-bought version! Traditionally they are sandwiched with strawberry jam but you can try anything – apricot, chocolate spread, whatever you fancy. They are great to make with kids in these last few days of the summer holidays.
Makes about 10 sandwich biscuits
-175g unsalted butter
-100g icing sugar
-1 medium egg yolk
-1 tsp vanilla extract
-275g plain flour
-Raspberry or strawberry jam to fill
In a bowl, using an electric whisk beat the butter and icing sugar together on high for about two minutes until pale and creamy. Reduce speed to medium and beat in the egg yolk along with the vanilla extract. Working in parts, sieve and then fold in the flour until it is fully combined. Shape the dough into a ball using your hands, then flatten it slightly and wrap in cling film. Leave it to rest in the fridge for half an hour.
To prepare for the next step, line a large baking tray with greaseproof paper and preheat the oven to 180℃/160°Fan/Gas mark 4. Roll the chilled dough out on a floured surface to a thickness of about 5mm. Using a cookie cutter about 3 inches/7.5 cm in diameter cut out as many biscuits as possible. Remember you need multiples of two. You will have to reroll the scraps to get the most out of your dough. In half of the biscuits using a smaller cutter (a star or heart-shaped one looks extra decorative!) cut a hole in the centre of the biscuit. Place them on the lined baking tray leaving about an inch between each biscuit. You may need to work in batches. Bake the biscuits in the oven for 7-10 mins until pale golden and just starting to colour around the edge. They will be very soft coming out of the oven so leave them for a few minutes to cool on the tray and then carefully transfer them to a wire rack using a palette knife to cool fully.
It is important that the biscuits are completely cool before you try to assemble them or the jam will melt. Place a heaped teaspoon of jam into the centre of each plain biscuit and spread it evenly but not too close to the edge. Place the biscuit with the hole on top of the base and press down gently to sandwich. Dust with sieved icing sugar to finish. These delicious treats probably won’t last long but will keep for about a week if kept in an airtight container.