|250 g||butter — softened|
|125 g||icing sugar|
|5 ml||vanilla — extract|
|1||eggs — yolk only|
|200 ml||jam — raspberry|
|1 Tbs||icing sugar|
Cream together the butter and icing sugar.
Add the vanilla extract and egg yolk and beat the mixture well.
Gradually mix in the flour and salt until you have a firm dough.
Do not overwork the mixture.
Shape the dough into a flat disc and refrigerate for at least 1 hour.
Preheat the oven to 180°C.
Dust a rolling pin and your work area with flour.
Roll out your dough to 3mm thickness.
Use a fluted or plain round cutter (about 5cm or 6cm in diameter) to cut out your biscuit shapes.
Then use a second smaller cutter (eg. heart or flower) to cut out the centres of half the biscuits.
Place the biscuits about 2cm apart on a lightly greased baking tray.
Bake for 12-15 mins, until the biscuits are just turning golden.
Allow the biscuits to cool on the tray for a few minutes, then place on a wire cooling rack to cool completely.
Once the biscuits have cooled, sift icing sugar over the biscuits with the cut out centres.
Place about a teaspoon of jam onto each of the solid biscuits, then place a cut-out biscuit on top and sandwich together.
Store the jam sandwich biscuits in an airtight container for a few days.
Reprinted with the permission of The Sweet Rebellion.
These rice flour-based peanut butter biscuits are tender and shortbread-like.