115g butter, diced

115g caster sugar

1 large egg, beaten

Few drops of pure vanilla extract

300g plain flour

Pinch of salt

Raspberry jam

Icing sugar to decorate

Beat the butter in a bowl until smoth, them beat in the sugar until creamy. Beat in the egg and vanila, then sift the flour and salt. Mix. The dough should be soft, but firm enough to roll. Add more flour if needed.

Preheat the oven to 180 C. Roll out the dough to 5 mm thick on a lightly floured surface. Cut on the biscuits, approximately 18-20 rounds in total. Cut the circle from the centre of 9-10 cookies. Lift all the rounds onto baking trays and bake for 8-10 minutes, until pale golden.

Allow to cool. Spread the biscuits with a little raspberry jam. Dust the cookies with the holes in with icing sugar, and sandwich the cookies together in pairs.  Some earl grey tea with and the whole family is happy.