Jammie Biscuits

Directions

1. 1
   Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy.
2. 2
   Beat in the eggs, one at a time, followed by the vanilla extract.
3. 3
   Sift in the flour, baking powder and 1/2 tsp salt and combine with a spatula to form a soft dough.
4. 4
   Divide the dough into two balls and flatten each half in a disc.
5. 5
   Wrap in clingfilm and chill for 1 hour to firm up.
6. 6
   Preheat the oven to gas 4, 180C, fan 160C and line three large baking sheets with nonstick baking paper.
7. 7
   Dust a clean work surface generously with flour, then remove one disc from the fridge and cut it in half (this will make it easier to roll).
8. 8
   Roll out one half at a time to around 1/2cm (1/4in) thick.
9. 9
   Using a round 7.5cm (3 1/4in) biscuit cutter, stamp out 10 rounds from each half.
10. 10
    Transfer the rounds to the baking trays with a palette knife, leaving a small gap between each one.
11. 11
    Using a 6-6.5cm (2 1/2 - 2 3/4 in) star-shaped biscuit cutter, stamp out star shapes in the middle of half the biscuits.
12. 12
    Repeat with the remaining chilled dough to make about 40 biscuits - 20 bases and 20 with stars stamped out.
13. 13
    You will need an even number of bases and star-shaped rounds for sandwiching the biscuits.
14. 14
    Bake for 8-10 minutes, until lightly golden.
15. 15
    Leave to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
16. 16
    To make the buttercream filling, combine the butter, icing sugar and vanilla in a large bowl.
17. 17
    Beat with an electric whisk until light and soft.
18. 18
    It may feel a little stiff at first, but continue beating and the mixture will eventually come together.
19. 19
    To assemble the biscuits, spread a teaspoon of buttercream over the base of each whole biscuit.
20. 20
    Top the layer of buttercream with a layer of jam, putting most of the jam in the centre, and just a thin covering at the edges.
21. 21
    Gently press the stamped-out star biscuits on top and dust with a little icing sugar.