250 g unsalted butter, softened
125 g icing sugar, sifted
5 ml vanilla extract
300 g cake flour plus extra to dust
pinch of salt
125 g jam of your choice
Beat butter, icing sugar and vanilla until pale and fluffy.
Add flour and salt and mix until dough comes together. (it will be soft)
Form into a flattened disc and chill for 30 min.
Pre-heat oven to 180°C and line 2 large baking trays with baking paper.
Lightly flour work surface and roll out dough until its 3 mm thick.
Stamp out 6 cm rounds and transfer to one of the lined trays, re-rolling trimmings. Repeat with remaining dough but stamp out a further small shape in center of each round.
Make sure you have same number of each.
Bake for 12 min or until barely coloured.
Remove tray and spoon 1 teaspoon of jam onto the middle of each solid biscuit. Carefully place the hole-stamped biscuit on top and press down lightly.
Return the stacks to one of baking trays and 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.