Quick and easy recipe for vanilla and raspberry sandwich biscuits
Makes approx 10 biscuits
Oven pre heated – 180′c/gas mark 4
170g golden syrup
2 tablespoons caster sugar
2 tablespoons milk
400g self-raising flour
2 teaspoons vanilla extract
Raspberry jam, for filling
Icing sugar, for dusting
1. Melt the butter, golden syrup and sugar in a pan. Add the milk and vanilla extract.
2. Sift the flour and bicarbonate of soda into a bowl. Pour in the butter mixture and mix together to make a soft dough. Roll into a ball, and wrap in baking paper – chill until firm.
3.Roll dough out and use chosen cutter shape to cut out 20 shapes. 10 will be used to make the bases of the biscuits, the other 10 will be used as the tops – using a smaller cutter, cut out the middle of 10 of the biscuits, these will be the tops. Cook on greased baking trays for 12 – 15 mins.
4.Leave to cool on a wire rack. Once cool, spread jam on the 10 full biscuits, then place the tops on the bases. Once assembled, sprinkle icing sugar over the top.