Delicious jammie treats are such pretty biscuits. Make your own homemade biscuits using the Dexam Classic British Biscuit cutter.
PREP TIME 20 minutes plus chillingCOOK TIME 10-12 minutesMAKES About 15 biscuits
Ingredients
250g butter softened
140g icing sugar
1 tsp of vanilla extract or 1 vanilla pod, split, seeds scraped
1 egg yolk
375g plain white flour flour
30g white caster sugar, for sprinkling
For the filling
170g seedless raspberry jam
Preparation method
Put the butter and icing sugar in a large bowl and beat together carefully with an electric whisk until very pale and fluffy.
Add the vanilla and egg yolk and beat to combine. Sift in the flour and mix thoroughly into a firm dough. Work the dough into a smooth ball with your hands, then wrap it in clingfilm and pop in the fridge for 20 minutes.
While the dough is chilling preheat the oven to 190°C/Gas mark 5 and line two baking sheets with greaseproof paper.
Place the dough on a lightly floured surface and roll out until about 3 or 4mm thick.
Dust the base and inside of the Dexam jam treat cutter and the small heart shaped cutter with flour before using.
Cut an even number of biscuits, using the outside of the cutter to cut the shape and the central press on the cutter to imprint the design and to release the dough from the mould.
For half the biscuits, use the small heart shaped cutter to cut a hole in the centre of these biscuits.
Place the biscuits on the prepared baking sheets and bake in the oven for 10-12 minutes or until they are a pale golden colour. Do not overcook or they will become too hard.
Transfer the biscuits to a wire rack to cool. When the biscuits have cooled, sandwich them together with a small amount of jam and sprinkle with caster sugar.
