I don’t make many sweet foods, but every now and again, the occasion arises that compels me to get baking. February 14th is a good enough occasion for me and also my wife likes them. They are easy to make and take little time anyway.
250 gm butter, softened
150 gm caster sugar
1 medium egg separated
½ tsp vanilla extract
300 g plain flour
6 tbsp raspberry jam
Cube the softened butter. I microwave a whole 250 gm stick of butter fresh from the fridge for about 40 seconds.
In a large mixing bowl cream together the butter and sugar.
Stir in the egg yoke, the vanilla extract and then the flour. Bring together everything, using your hands and needing for about 5 minutes. Wrap in cling film and place in the fridge for 30 minutes.
Roughly divide the dough into two pieces. Taking one piece, roll out the dough to about 5 mm/ 1/4 inch thick.
Cut out the bottom shapes, placing them on a baking sheet with baking paper on it.
Cut out the top shapes, placing them on top of the bottom shapes with egg white brushed on the bottom shape.
Continue with the remaining piece of dough.
Carefully place a teaspoon of raspberry jam in the centre of each biscuit.
Bake for about 10 to 12 minutes in a pre heated oven set to 180 C/350 F/ Gas 4/ Moderate. or until they take on a golden colour.
Cool on a wire rack