Makes about 15 biscuits depending on cutter size.
75g caster sugar
200g plain flour
1 tsp vanilla extract
1 tbsp cornflour
Your favourite Duerr’s jam – we used Strawberry and Seedless Raspberry
Icing sugar, to dust
Preheat the oven to 160˚C fan / 180˚C conventional.
Beat the butter and sugar together in a large bowl, add the vanilla before gradually adding the egg.
Sift in the flours and stir well to make a dough. Wrap in cling film and chill for 30 minutes.
Roll out the dough to 3mm thick. Use a plain cutter to cut out discs. Remove the centre from half of the discs with a cutter shape of your choice.
Carefully transfer to baking trays lined with non-stick baking paper or parchment and bake for 15 minutes.
Once golden remove from the oven. Cool, then spread the half the plain biscuits with jam, top with a shaped biscuit and dust with icing sugar.