Jammy Queen


  • 250g unsalted butter, softened
  • 140g icing sugar
  • 1 vanilla pod, split, seeds scraped
  • 1 egg yolk
  • 375g plain flour
  • 30g caster sugar for sprinkling
  • seedless raspberry jam


  1. Beat the butter and icing sugar together until pale and fluffy. Add the vanilla seeds and egg yolk and beat together with a wooden spoon
  2. Sift in the flour and mix into a firm dough. Work the dough into a smooth ball with your hands, wrap it in cling film and pop in the fridge for 1 hour
  3. Preheat the oven to 190 degrees and line two baking sheets with parchment paper. Place the dough on a lightly floured surface and roll out to 3mm thick
  4. Using a round 4cm biscuit cutter, cut out an even number of circles. Use a mini heart cutter to make centres in the biscuits
  5. Place the biscuits onto the baking sheets and bake for 10-12 minutes or until a pale golden brown colour. Transfer the biscuits to a wire rack to cool. While they are still hot, sprinkle with the caster sugar
  6. Once cooled, sandwich them together with a teaspoon of jam. Place the biscuits with the hole cut into them on top of the whole biscuits



Love J

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