Double-decker Raspberry Cookies
250g Plain Flour
100g Icing Sugar
200g Salted Butter, at room temperature
2 medium Egg Yolks
1 tsp Vanilla Essence
100g Raspberry Jam
50g fresh Raspberries
6/7cm Biscuit Cutter
Pre-heat the oven to 170˚C/325˚F/Gas Mark 3.
Put the flour and icing sugar together in a bowl and whisk with a balloon whisk.
Cut the butter up and add to the mix. With your fingertips, rub in until you have a crumble consistency.
Add the egg yolks and vanilla essence and mix to a soft dough.
Roll out the dough on a lightly floured board to the thickness of a pound coin.
Stamp out 40 shapes with your cutter.
Cut a hole or another shape out of 20 of these, to create a biscuit frame.
Bake all the biscuits on lightly greased baking sheets (leave some room around them as they will spread a little) for about 10 minutes, until just lightly browned.
Allow to cool.
Put the jam and raspberries together in a bowl and mash them together.
Put a small teaspoon of the jam on the whole biscuits and then top them with the biscuits with a hole in them and gently sandwich.