Recipe by Taste Magazine
340 g softened Salted Butter
200g Caster Sugar
1 free-range Egg
1 Vanilla Pod, seeds scraped out
430g Cake Flour
½ teaspoon Salt
¼ cup good quality Raspberry Jam
Icing Sugar, for dusting
Preheat oven to 180 degrees Celsius
In the bowl of an electric mixer fitter with the paddle attachment, beat the butter and sugar until pale and fluffy.
Add the egg and vanilla seeds and beat until combined
Sift the flour and salt and add to the butter mixture
Mix until just combined
Form a flat disc with the dough, wrap in clingfilm and chill for 30 minutes
Line three large baking sheets with parchment paper.
Transfer flour onto a floured surface and roll the disc out to a thickness of ½ cm
Using a fluted round cookie cutter, cut out the cookies and transfer each one onto the baking sheets.
Place the baking sheet into fridge while you continue with the remaining dough
Chill the cookies for a further 30 minutes. Once chilled, cut out the centre of half the cookies with a small shape of your choice (to allow the jam to peep through) and discard the centres.
Bake the cookies for 10 to 12 minutes until lightly golden.
Once cooled, place a small amount of jam on each whole cookie, then sandwich the cut cookie on top of the jam.
Dust with icing sugar