Taken from Bread, Cake, Doughnut, Pudding (£25; Penguin Books)
- 250g plain flour, plus extra for dusting
- 110g icing sugar
- 200g softened unsalted butter
- 2 egg yolks
- a pinch of 1⁄2ne sea salt
- For the filling
- 130g raspberry jam
- 2 teaspoons caster sugar, for sprinkling
Put all the ingredients apart from the filling into a food processor and whiz until a ball of dough is formed. Wrap it in clingfilm and put it into the fridge to chill.
Preheat the oven to 160oC/fan 140oC/gas 3 and line two large baking trays with baking paper.
Take the dough out of the fridge and leave for an hour to soften. On a lightly floured surface, roll it out to 3–4 mm thick, then, using a 6cm cutter, cut out your rounds to make the bases. To make the tops, take half the rounds and cut out the centre, using a 2cm cutter. Keep rolling and cutting until you have 20 bases and 20 tops.
Place the biscuits without a hole on the prepared baking trays and put 1⁄2 teaspoon of the jam of your choice in the centre, spreading it out slightly. Place the biscuits with the holes on top, pressing slightly so the jam rises out from the centre a little. Put into the fridge to chill for 5 minutes, then bake for 20–22 minutes, or until lightly golden brown.
Sprinkle the biscuits immediately with the caster sugar. Leave on the trays for 5 minutes, then put them on a rack to cool.