Amanda Laird: Raspberry delights

Raspberry delights. Photo / Babiche Martens

Makes approximately 15

200g butter
½ cup sugar
1 tsp vanilla extract
1 egg
2 ½ cups plain flour
raspberry jam
icing sugar

1 Preheat oven to 180C. Cream the butter, sugar and vanilla until pale. Add the egg and mix well.

2 Sift the flour into the mixture and combine. Tip out onto a lightly floured surface and knead lightly.

3 Roll the dough out to 5mm and cut rounds using a 5cm cutter or a glass. Cut hearts from half of the biscuits and bake all for 15 minutes or until lightly golden.

4 When cool spread 1 tsp raspberry jam on the solid biscuits. Dust the tops with icing sugar then join together.