Make these with any jam you like.
- ⅓ cup (110 g) apricot conserve
- ⅓ cup (110 g) raspberry jam
Basic biscuit dough
- 250 g unsalted butter
- 1 tsp vanilla essence
- 1 cup (160 g) icing sugar, sifted
- 2 cups (300 g) plain flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined.
Sift in flour and mix to form a dough. Turn out onto a lightly floured board. Knead gently to form a ball, cover in plastic wrap and chill for 30 minutes. Roll out the dough between two sheets of plastic wrap or baking paper to 5mm thickness.
Preheat oven to 180°C. Cut dough out into 50x5mm rounds. Using a 1.5-2cm round shape cutter, cut a hole in centre of half of biscuits. The cut-out dough can be rekneaded lightly and rolled out to make a few more biscuits.
Place the biscuits on prepared trays, allowing a little room for spreading.
Bake for 12 minutes or until lightly coloured. Cool on wire rack before storing in an airtight container. Just before serving, join biscuits in pairs with 1 teaspoon of either apricot or raspberry jam.
Photography, styling and food preparation by China Squirrel.