Ingredients

 

180 grams salted butter (room temperature)

60 grams icing sugar (sifted)

60 grams custard powder  (sifted)

1 teaspoon baking powder

180 grams plain flour  (sifted)

 

Raspberry jam

Buttercream (recipe linked)

 

Method

 

• Preheat your oven to 180°C.

• Line two oven trays with baking paper.

• Cream butter for a few minutes in an electric mixer with paddle attachment.

• Add icing sugar and custard powder and mix until combined.

• Sift the baking powder and flour together then add to the dough and mix well. Wrap the dough tightly in glad wrap and refrigerate for 20-30 minutes.

• Roll out on a lightly floured surface until around 4 millimetres in thickness. Cut into desired shapes using a knife or cookie cutter.

• Bake for 8-10 minutes or until light golden.

• Stand on trays 5 minutes to cool before transferring to a wire rack to cool completely.

• Match the biscuits into evenly sized pairs, spread one with jam and one with buttercream.

• Sandwich together.