FOR BEST RESULTS USE A SMOOTH JAM
WITHOUT ANY FRUIT BITS.
250g unsalted butter (softened)
125g / 1 cup Selati icing sugar (sifted)
5ml / 1 teaspoon vanilla extract
300g / 21 ⁄3 cups Supreme cake fl our
(plus extra to dust)
Pinch of salt
125g fruit jam (we used raspberry)
Beat butter, icing sugar and vanilla until pale and fluffy. Add fl our and
salt and mix until the dough comes together (it will be soft). Form into a
flattened disc and chill for 30 minutes.
Pre-heat oven to 180°C and line two large baking trays with baking paper.
Lightly fl our a work surface and roll out half the dough until it is 3mm
Stamp out 6cm rounds and transfer to one of the lined trays, re-rolling
trimmings as necessary. Repeat with remaining dough, but stamp out a
further small shape in the centre of each round. Make sure you have the
same number of plain and stamped circles.
Bake for 12 minutes or until barely coloured.
Carefully remove the tray and spoon 1 teaspoon of jam onto the middle of
each solid biscuit. Carefully place the hole-stamped biscuit on top and
press down lightly.
Return the stacks (hole-side up) to one of the baking trays and bake for 5
minutes more. Transfer to a wire rack to cool completely.