This is a classic English biscuit, and now, a Kiwi tea-time favourite. With delicious raspberry jam (or substitute with strawberry jam) in the middle, the little ones will enjoy it too!
- 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.
- Sift flour, salt and baking powder into the butter mixture and stir to combine. Turn mixture out onto a board and knead lightly to bring together as a firm dough. Wrap dough in plastic wrap and chill for 30 minutes.
- 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.
- Bake for 15 to 20 minutes, then remove to a wire rack to cool. Sandwich biscuits together with raspberry jam and leave to set.