New Year Biscuits♥
Ingredients♥
225g butter
110g caster sugar
350g self-raising flour
1/2 tablespoon flour
6 tablespoons raspberry jam
1 tablespoon icing sugar
Method♥
1. Preheat the oven to 180C/375C/Gas 4 and lightly grease a baking sheet. Mix together the butter and sugar until creamy and smooth. Gradually work in the flour and salt. Bring together to form a firm dough.
2. Turn the dough on to a lightly floured surface. Roll out to a thickness of 5mm and using a 5cm round pastry cutter, cut out 24 rounds, rerolling and cutting the dough as necessary.
3. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.
4. Arrange the rounds on the baking sheet spaced slightly apart. Bake for 10 minutes until risen and golden. Allow to cool on the backing sheet and then stransfer to a wire rack.
5. Sandwich round together with jam. Dust lightly with icing sugar just just before serving.
Ingredients♥
225g butter
110g caster sugar
350g self-raising flour
1/2 tablespoon flour
6 tablespoons raspberry jam
1 tablespoon icing sugar
Method♥
1. Preheat the oven to 180C/375C/Gas 4 and lightly grease a baking sheet. Mix together the butter and sugar until creamy and smooth. Gradually work in the flour and salt. Bring together to form a firm dough.
2. Turn the dough on to a lightly floured surface. Roll out to a thickness of 5mm and using a 5cm round pastry cutter, cut out 24 rounds, rerolling and cutting the dough as necessary.
3. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.
4. Arrange the rounds on the baking sheet spaced slightly apart. Bake for 10 minutes until risen and golden. Allow to cool on the backing sheet and then stransfer to a wire rack.
5. Sandwich round together with jam. Dust lightly with icing sugar just just before serving.
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