Such a pretty biscuit to take to a shared morning tea. They also make a lovely gift.

Serves 15
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients 

180g butter, at room temperature 

1/2 cup icing sugar, plus extra to dust 

1 tsp vanilla extract or 1/2 tsp vanilla paste 

1 1/4 cups flour or gluten-free flour

1/2 cup custard powder 

1/2 cup raspberry jam 


Preheat oven to 150°C fanbake and line 2 oven trays with baking paper. 

Beat butter, icing sugar and vanilla until pale and creamy. 

Sift in flour and custard powder and mix to form a very soft dough - initially it will look crumbly, but when you press it together it should form a soft, pliable dough. 

Roll out dough thinly (a little under 5mm) on a lightly floured bench and cut out 6cm-diameter round shapes, re-rolling dough as you go. Use small star cutters to cut star shapes out of half of the biscuits. Place all biscuits under prepared trays. Bake until set and dry on the top (about 20 minutes). 

Cool on the trays then spread each whole biscuit with 1 1/2 teaspoons raspberry jam and place a star-cut biscuit on top. 

Dust with icing sugar and store in an airtight container with baking paper between the layers. 

Recipe taken from Essential Volume Two: Sweet Treats for Every Occasion By Annabel Langbein, RRP $65.


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