To mix it up a bit try substituting the raspberry jam for apricot or strawberry!

INGREDIENTS

125 g Butter
½ cup Caster sugar
1 tsp Vanilla essence/extract
1 Egg
1½ cups flour
1 pinch Salt
1 tsp Baking powder
½ cup Raspberry jam

METHOD

1.Heat oven to 180C. Line two baking trays with nonstick baking paper. Place butter, sugar and vanilla in a bowl and beat until thick and pale, then beat in egg.

2. On a lightly floured surface, roll out dough to 3mm thick. Cut out 36 circles with a biscuit cutter and place on prepared baking trays. Cut out and remove smaller circles from the centre of half the biscuit circles.

3. Bake for 15 to 20 minutes, then remove to a wire rack to cool. Sandwich biscuits together with raspberry jam and leave to set.

'Recipe credit: Food to Love'

Shrewsbury Biscuits

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