These are pretty biscuits that kids will love making and admiring - not to mention eating! Any shape or size will do - if you don't have cutters an upturned glass and medicine cup will do the job just nicely! Experiment with different jams, lemon curd or chocolate spread.
175g butter, cubed
175g caster sugar
1 teaspoon fine lemon zest
1 teaspoon vanilla extract
1 egg yolk
275g plain flour, plus extra for dusting
Strawberry or raspberry jam
Icing sugar, for dusting
Place the flour into a large bowl and add the butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
Stir in the caster sugar and lemon zest.
In a cup, mix the vanilla extract, egg and egg yolk. Mash into the ingredients in the large bowl using a fork.
The mixture should start to come together as a dough. Create a ball of dough with your hands in the bowl.
Spread a sheet of cling film out on the worktop and place the ball of dough on top. Flatten down slightly with your hands then wrap the dough in the cling film and refrigerate for 30 minutes. This will allow the dough to rest and make it easier to roll out.
Line 2 baking trays with greaseproof paper.
Preheat the oven to 160oC fan/Gas 3.
After 30 minutes, remove the dough from the fridge and roll out on a floured worktop using a rolling pin dusted with flour. The dough should be about 3mm thick.
Use a cutter to cut out shapes for the top and bottom of the biscuits. A smaller shaped cutter can be used to cut the centres out of the tops of the biscuits (a small medicine measuring cup or bottle top is useful for this if you don’t have a small cutter).
Arrange the shapes on the baking sheet and chill again for 15 minutes. This will ensure your biscuits hold their shape and minimises them spreading as they cook.
Bake in the middle of the oven for 12 – 15 minutes until golden.
Remove from the oven using oven gloves and allow to sit on the baking trays for a few minutes.
Transfer to a wire rack using a palette knife. Spread the bottom half biscuits with jam.
Sprinkle the top half biscuits with icing sugar then carefully place them on top of the jam-covered biscuits. Enjoy!