Baking

Ingredients
  • 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
Directions

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.

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