250g Unsalted butter, softened
125g Icing sugar, sifted
5 ml Vanilla extract
300g Cake flour plus extra to dust
Pinch of salt
125g Jam of your choice
Beat butter, icing sugar & vanilla intil pale & fluffy.
Add flour & salt and mix until dough comes together (it will be soft).
Form into a flattened disc & chill for 30 min.
Pre-heat oven to 180°C and line 2 large baking trays with baking paper.
Lightly flour work surface & roll out dough until its 3mm thick.
Stamp out 6cm rounds & transfer to one of lined trays, rerolling trimmings. Repeat with remaining dough but stamp out a further small shape in centre of each round.
Make sure you have same number of each.
Bake for 12 min. or until barely coloured.
Remove tray and spoon 1 t of jam onto the middle of each solid biscuit. Carefully place the hole-stamped biscuit on top & press down lightly.
Return the stacks to one of baking trays & bake for 5 min. more.
Transfer to wire rack to cool completely.
Photo: Frances Smith
PS: very delicate dough and breaks easily
I won a recipe book and this is one of the awesome recipes 😀