About this recipe:These festive sandwich biscuits are excellent round Christmas or New Year's. Use raspberry jam instead of strawberry, if you prefer.
175g butter, softened
100g caster sugar
1 teaspoon vanilla extract
300g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons strawberry jam
1/4 cup green decorating sugar (optional)
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Method Prep:45min › Cook:8min › Extra time:4hr7min › Ready in:5hr
In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
Preheat oven to 180 C / Gas mark 4. Grease several baking trays.
On a floured surface, roll out 1/2 of the dough at a time to a .25cm thickness. Cut dough into star shapes using a large star biscuit cutter. Using a smaller star biscuit cutter, cut a star into the centre of 1/2 of the big stars. Sprinkle coloured sugar on the biscuits with the centre cut out if desired. Put onto prepared baking trays about 2 to 3cm apart, and bake for 6 to 8 minutes.
After biscuits cool completely, spread 1 teaspoon of jam in the centre of each biscuit that does not have a star cut out in the middle. Place a biscuit with a cut-out on top of the layer of jam. Pack biscuits in a covered tin to preserve freshness.
Hi loulibria, The dough for rolled and cut-out biscuits should be refrigerated before baking for sharper, clearer edges. You can even refrigerate overnight for great results. Let the dough sit at room temperature for just a couple of minutes before rolling out. You can also try working in batches - taking a bit of dough to roll out and keeping the rest in the fridge while you work. Also try flouring your rolling pin lightly, as well as your work surface. Hope this helps! - 20 Dec 2008