Recipe from I Love Sugar
Images by Yasmin
This recipe has come with a collection of recipes in my newest book called I Love Sugar. It was given to me by my darling sister in Japan for Christmas, so I was just dieing to start baking. For some variation to the original circle biscuit design, I cut the biscuits in the shape of a love heart - because I love my sister and baking! This thought can be applied to any cutter shape as long as it is large enough to cut out a hole in the centre. Be warned though, this recipe is extremely calorific! Recommended only 1-2 per sitting and keep a glass of water handy!!!
Biscuit (base and top):
- 225g butter, softened
- 140g caster sugar, plus extra for dusting (or icing sugar)
- 1 egg yolk, lightly beaten
- 2 tsp vanilla extract
- 280g plain flower (approx 2 cups)
- pinch of salt
- 1 egg white, lightly beaten
- 55g butter, softened
- 100g icing sugar
- 5 tblsp jam (of your choice), warmed (more if needed)
Put the butter and caster sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and stir until thoroughly combined. Halve the dough, wrap in cling wrap and chill in the refrigerator for 30-60 minutes.
Preheat the oven to 190'C fan-forced. Line 2 baking trays with baking paper.
Unwrap the dough and roll out between 2 sheets of baking paper. Stamp out 30 biscuits using a cutter shape and divide evenly on the trays (making sure there is enough tops for bottoms). Before placing half the biscuits on to the tray, cut out the centres with cutters and roll out some more biscuit bases and tops. Space well apart on tray to allow for spreading.
Bake in the preheated oven for 7 minutes, then remove and brush with egg whites and sprinkle with caster sugar. Bake for a further 5-8 minutes, until golden brown. Leave to cool on the baking trays for 5-10 minutes, then transfer to the wire racks to cool completely.
For filling, beat the butter and icing sugar together in a bowl until smooth and combined. Spread the filling over the whole biscuit and top with a thin layer of jam. Place the ring tops on top and press gently together.