Ingredients

• 425g plain flour, plus extra for dusting
• 1/4 tsp salt
• 200g caster sugar
• 225g unsalted butter, chilled
• 1 large egg
• 1 large egg yolk

• 2 tsp vanilla extract

• For the buttercream:

• 125g unsalted butter, room temperature

• 275g icing sugar
• 2 tbsp double cream

• 1 tsp vanilla extract

• About 100g strawberry jam

Method

1. Pulse the flour, salt, and sugar in a food processor to combine. Add the butter and process until the mixture resembles breadcrumbs.
2. Add the egg, egg yolk, and vanilla and pulse until the dough comes together. The dough should be starting to visibly clump together - don’t over-work it. Tip out onto a clean work surface and knead lightly just until it comes together.
3. Split into two and shape into flat-ish round discs. Cover with cling and refrigerate for about an hour.
4. Preheat oven to 180C and line two baking trays. Roll the dough out on a lightly floured surface to about 0.3mm thickness. Cut into rounds and use a smaller cutter to cut out a shape on half of the biscuits. Place on a baking tray and bake for 10 minutes exactly, until just starting to turn golden at the edges. Makes 24 cookies.
5. While the cookies cool, make the buttercream. Beat the butter until smooth then add the icing sugar. Mix slowly by hand with a spatula to avoid a snowstorm. Add the vanilla extract and double cream then beat with electric beaters until light and fluffy.
6. Use a plain round tip to pipe a thin layer of buttercream on each cookie. Use a teaspoon to add a teaspoon-sized dollop of jam on top of the icing (N.B use a smooth jam and microwave for 10 seconds before attempting this; stir well with the teaspoon to break up any lumps).