Ingredients
- 225 g / 8 ozs. softened butter
- 1/2 cup vanilla sugar (or use white sugar with a teaspoon vanilla bean paste)
- 1.5 cups plain all purpose flour / plain flour
- 1/2 cup rice flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup raspberry jam
- 2 cups icing sugar
- glacé cherries, halved
Directions
- Beat the butter and sugar together in an electric mixer for a few minutes. Add the two flours, cinnamon and salt on the lowest speed and mix until combined. Shape into a flat round and cover in cling film. Rest for an hour in the fridge.
- Preheat oven to 160C / 320F and line two baking trays with parchment. Take two sheets of parchment and remove the cling film from the dough. Roll it out between the parchment sheets.
- As this is a double decker biscuit you don't want them too thick but you don't want it too thin because it is shortbread and crumbles easily. Use a fluted oval cutter. Carefully place on the prepared trays and prick a few times with a fork. Refrigerate for 15 minutes.
- Bake in preheated oven for 12-15 minutes (the exact time depends on how thick you've rolled them) and you want them set but not very browned.
- Cool on tray for 5 minutes and then gently remove onto a cooling rack to cool completely.
- Sift the icing sugar and add enough water to form a simple icing. Match the biscuit sides together for similar sizing and then spread one half with raspberry jam and then dip the other half in the icing. Top with a half a glacé cherry.