Jammy dodgers (sables)

Before you start mix the self raising flour & the caster sugar (this could be substituted for 50g of icing sugar but for best results, use a pestle and mortar to ground the two together.) Preheat the oven to 170 c Place the flour, butter, mix of sugar and self raising flour, and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.

Add the egg yolk and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 2 1/4 in fluted cutter.

Divide the sables in half. Using a cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.

Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.

Using a teaspoon, place a generous dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.

Best eaten the next day Bon Appetite!