Yummy biscuits read the recipe carefully
175g plain flour, plus extra for dusting
100g cold salted butter, cut into cubes
335g icing sugar
1/2 tsp vanilla extract
2 medium egg yolks
100g raspberry jam
50g glace cherries, quartered
Rub together the butter and flour with your fingertips and mix in the 85g sugar, vanilla and egg yolk. Add 1 tbsp water if mixture feels a little dry. Tip the rough mixture onto a work surface and briefly knead until the dough has come together. Wrap and chill for 30 mins.
Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Lightly dust you work surface with flour and roll the dough out to around 3mm thick. Cut 12 rounds from the dough with a 7cm cutter. Bring the remaining scraps of dough together and reroll more biscuits. Line up the discs of dough on the baking sheets, then bake for 10-12 mins or until lightly golden brown around the edges. Transfer to a wire rack and leave to cool completely.
Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half the biscuits. Top with a small piece of glace cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in a airtight tin.