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Make the dough and chill for 15 mins. Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Dust a clean work surface with flour and roll out the dough to the thickness of a pound coin. Stamp out the biscuits using a fluted 6cm cutter. Using a 1-2cm star or Christmas tree cutter, cut out the middles of half of the biscuits. Re-roll any offcuts and repeat the process. Put the cut biscuits on the baking tray.
Bake for 8-10 mins, until the edges are golden. Leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely. Fill a piping bag with the raspberry jam, then pipe a small round, the size of a pound coin, into the middle of each whole biscuit. Dust the biscuits that have the holes cut out with icing sugar, put on top of the biscuits spread with jam and press together lightly to stick. Will keep in an airtight container for three days.