225g (8oz) unsalted butter, softened
110g (4oz) caster sugar
350g (12oz) self-raising flour
½ tsp salt
6 tbsp raspberry jam
1 tbsp icing sugar
Preheat the oven to 180°C. In a bowl, mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt. Now bring together to form a firm dough and turn on to a lightly floured surface.
Roll out the dough to a thickness of 6mm (¼in) and using a 5cm (2in) pastry cutter, cut out 24 rounds, re-rolling the dough as necessary. Now cut holes from the middle of 12 rounds using a smaller cutter. Arrange these rounds slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden.
Allow to cool on the baking sheets and then transfer to a cooling rack. Finally sandwich the rounds together with jam and dust lightly with icing sugar just before serving.
These are quick & yummy to make plus you can have fun making different shapes. Enjoy with a glass of milk