Who doesn't love a buttery and crumbly biscuit that is melt-in-your-mouth texture.
Then of course with it's gooey raspberry centre, so delicious!!
Here is the recipe...
175g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg yolk
1 ½ cups flour
Pinch of salt
½ cup raspberry jam
Preheat oven to 180 degrees Celsius. Grease and line two baking trays.
Cream butter, sugar and vanilla until light and fluffy, then add egg yolks and beat well.
Sift flour and salt into the butter mixture and stir to combine. Turn mixture out onto a board and knead lightly to bring together to form a firm dough. Wrap dough in glad wrap and chill in fridge for 30 mins.
Lightly flour bench and then roll out dough so it’s about 3mm thick. Using a round cookie cutter (4cm approx.) cut biscuits and place on prepared tray. Cut out and remove small circles from the centre of HALF the biscuits.
Bake in the preheated oven for 15-20 mins. Remove to a wire rack to cool and then when completely cool, sandwich together with raspberry jam.