Makes 12
For the jam
200g raspberries
250g jam sugar
For the biscuits
250g very soft unsalted butter
50g icing sugar
225g plain flour
25g cornflour
For the filling
100g unsalted butter, softened
200g icing sugar, plus extra for dusting
½ tsp vanilla extract
3 baking sheets, lined with baking paper, a 4 cm round
cutter, a piping bag. A medium star nozzle
For the jam, place the raspberries in a small deep-sided
saucepan and crush them with a masher. Add the sugar and bring to the boil over
a low heat until the sugar has melted. Increase the heat and boil for 4
minutes. Remove from the heat and carefully pour into a shallow container.
Leave to cool and chill to set.
For the biscuits, preheat the oven to 190C/Fan 170C/Gas 5.
Line 3 baking sheets with non-stick baking parchment and using a 4cm round
cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart.
Turn the paper over so the pencil marks are underneath.
Measure the butter and icing sugar into a bowl and beat well
until pale and fluffy. Sieve in the flour and cornflour and beat well, until
thoroughly mixed.
Spoon the mixture into a piping bag fitted with a medium
star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the
baking sheets.
Bake in the centre of the oven for 13-15 minutes, until a
pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer
to a cooling rack to cool and harden.
For the filling, measure the butter into a bowl and sift the
icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an
electric whisk until very light and smooth. Spoon into a piping bag fitted with
a large star nozzle.
Spoon a little jam onto the flat side of 12 of the biscuits
and place jam-side up on a cooling rack. Pipe the buttercream over the jam and
sandwich with the remaining biscuits. Dust with icing sugar to decorate.
