For the raspberry jam

  • 150g fresh or frozen raspberries
  • 185g jam sugar


  • STEP 1

    First, make the jam. Put the raspberries in a small pan and crush completely using a potato masher or fork. Add the sugar and stir until combined. Put the pan over a low heat, stirring until the sugar has dissolved, about 5 mins. Turn up the heat to medium-high and boil for a further 5 mins until slightly thickened. Remove from the heat, then pass through a sieve over a bowl to remove the raspberry seeds. Cover and leave the jam to cool to room temperature and then put in the fridge to set.

  • STEP 2

    Meanwhile, make the biscuit. Beat the butter and sugar in a bowl for around 5 mins using a wooden spoon or stand mixer fitted with the whisk attachment until slightly fluffy and pale. Add the egg and beat until just combined. Add the flour, cornflour, vanilla and ½ tsp salt, and beat until the dough is smooth and comes together.

  • STEP 3

    Roll the dough out between two pieces of baking parchment until it's about 8mm thick. Chill in the fridge for 30 mins to firm up.

  • STEP 4

    Cut out two large circles (about 15cm) from the dough using a large ring cutter or bowl as a guide. Stamp out the centre of one of the circles using a heart-shaped cutter. Put the dough back in the fridge and to chill for a further 10 mins. Heat the oven to 180C/160C fan/gas 4.

  • STEP 5

    Bake for 14-16 mins until the edges begin to turn slightly golden. Remove from the oven and dust with some caster sugar while still warm. Leave to cool on a wire rack. Spoon the jam onto the whole biscuit and sandwich it with the other cut-out piece. Will keep in an airtight container for two days.

Goes well with


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