Ingredients2 cups plain flour
1 cup softened butter
Raspberry jam
1 1/2 cups pure icing sugar
2-3 drops pink food colouring
Method
1. Preheat oven to 180c
2. Line two baking trays with baking paper
3. Sift flour into a large bowl and add butter
4. Using an electric mixer with dough hooks, mix ingredients until it forms a ball
5. Flour your working area and a small circular cookie cutter
6. Roll half the dough flat to approx 5mm think
8. Using the cookie cutter, cut out the biscuits and place onto baking tray
9. Do the same with the rest of the dough
10. Place in oven for 12-15 mins (do not let the biscuits colour, they should remain pale)
11. Take the biscuits out of the oven and place on wire racks to cool
12. Once biscuits have cooled completely, spread jam onto the bottom of one biscuit and stick another biscuit on top. Continue until all biscuits are paired
13. Mix icing sugar with enough water to create a medium pouring consistency and add 2-3 drops of food colouring and mix
14. Pour 1 tablespoon of pink icing on each biscuit and using an offset pallet knife, smooth icing on top and ensure that the sides are covered
15. Let biscuits dry for 2-3 hours and store in an air tight container
Makes 24 biscuits
