• 200 g (7 oz) plain flour
  • 50 g (2 oz) cornflour
  • 175 g (6 oz) slightly salted butter, chilled and diced
  • 75 g (3 oz) caster sugar
  • 125 g (4 oz) icing sugar, sifted, plus extra for dusting
  • 75 g (3 oz) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon boiling water
  • 5 tablespoons strawberry jam

Put the flours in a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles coarse breadcrumbs. Add the sugar and mix or blend to a dough. Wrap in clingfilm and chill for 1 hour.

Roll out the dough on a lightly floured surface to 5 mm (¼ inch) thick. Cut out about 24 rounds using a 5 cm (2 inch) plain biscuit cutter, re-rolling the trimmings to make more. Place slightly apart on a large greased baking sheet and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until very pale golden. Transfer to a wire rack to cool.

Make the filling. Beat together the icing sugar, butter and vanilla in a bowl until smooth. Add the measurement water and beat until pale and creamy. Sandwich the biscuits together in pairs using the buttercream and jam. Serve dusted with sifted icing sugar.

Like This? Try These
More on Food