← Nouns Cooking · Bakery

Ingredients

• 200 g Butter, soft
• 80 g caster (superfine) sugar
• 1 Eggs
• ½ tsp Vanilla extract
• 350 g plain flour, plus extra for dusting
• 120 g raspberry jam
• 200 g Icing sugar
• 7 Glacé cherries, halved

Method

1. Beat the butter and caster sugar until pale and creamy, then beat in the egg and vanilla. Work in the flour until it comes together into a smooth dough. Flatten into a disc, wrap and chill for 30 min.
2. Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays. Roll the dough on a floured surface to about 4 mm thick and cut out rounds with a 6–7 cm plain cutter, re-rolling the trimmings. You need an even number, about 28.
3. Set the rounds on the trays and bake for 10–12 min, until firm and only just pale golden at the edges. Cool on the trays for 5 min, then on a rack.
4. Spread half of the biscuits with jam and sandwich with the rest, matching them up by size.
5. Mix the icing sugar with 2–3 tbsp water to a thick, spreadable icing. Spread it over the top of each sandwich, press half a cherry in the centre and leave for about 30 min to set.

Tips

• Ice the biscuits once they are completely cold, or the icing will slide off.
• They keep for 3–4 days in a tin; the jam softens them slightly, which is how Scots like them.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food