These are part of the British biscuit brigade, but I make no apologies when I say that you can’t beat a homemade version! I have suggested using a heart-shaped cutter instead of the usual round to make them a bit different. It is also fun to make miniature varieties and serve them on sticks for a party. I like to use seedless raspberry jam for these, but you can also use strawberry cherry or even lemon curd as a filling.
Cream together the sugar and butter in a bowl. Add the vanilla and beat in the egg, and then gradually stir in the flour and almonds until it is all combined. Squidge the dough together, wrap it in cling film and put it in the fridge for at least 10 minutes or up to 30 minutes, until firm.
Put the jam in a bowl and stir in the lemon juice or water to loosen up. Once the biscuits are completely cool, they are ready for the jam. Dollop
Place one of the biscuits with the cut-out centre on top of a jam-topped biscuit. Press it down gently and then repeat with the other biscuits. Sprinkle over some icing sugar to serve. These are best eaten on the day they are made. If you are making them in advance, keep the biscuits in an airtight container and fill them with jam just before serving.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.