Try making one of the nations favourite biscuits, this recipe will be a hit with anybody who likes biscuits, which is everybody.
- For the biscuits:
- 175g salted butter
- Pinch of salt
- 100g castor sugar
- 1 medium egg yolk
- 260g plain flour
- For the jam filling:
- 170g seedless raspberry jam
- 2 gelatine sheets (about 3.5g), soaked in cold water
- For the buttercream (optional):
- 150g Icing sugar
- 100g Salted butter
- ½ tsp vanilla extract
- Place the butter, salt and caster sugar into a mixing bowl and beat until just soft. Add the egg yolk and flour, and mix to a stiff dough. Remove from the bowl and flatten out, then wrap in cling film and chill well until needed.
- Pre-heat the oven to 200C, Gas 6 and line a large baking sheet with parchment paper. Roll out the dough to about 4mm thickness then use a 6cm fluted cutter to cut out circles. Using a small (about 2cm x 2cm) heart shaped cutter, cut out hearts from the centre of half the biscuits.
- Cook on baking parchment for 10-15 minutes until lightly coloured and set.
- Remove the tray from the oven and straight away carefully use the same cutters to re-trim the biscuit outlines and heart shapes. Leave to cool for 15 minutes before you attempt to remove the shortbread from the tray – they are very fragile while warm.
- Gently heat the jam in a small pan, then whisk in the softened gelatine until dissolved. Leave to cool.
- If adding butter cream, gradually whisk the icing sugar into the butter until smooth and creamy. Stir through the vanilla extract.
- To assemble the biscuits, pipe a 1cm border of buttercream on the bottom biscuits if using, about 5mm from the edge. Spoon or pipe the jam in the centre of each, then top with the remaining biscuits.