For the dough

  • 750 gr. all purpose flour, Rivercote
  • 400 gr. unsalted butter, cut in small pieces, Milbona
  • 250 gr. icing sugar
  • 2 medium size eggs
  • 1 tsp baking powder


For the filling

  • Strawberry jam



  1. Put all the ingredients for the dough in the mixer bowl.
  2. Starting at a slow speed and then a faster speed, knead well until you have an homogeneous dough.
  3. Remove the dough from the bowl and wrap in cling film. Put it in the fridge and leave to rest for half an hour.
  4. Using a rolling pin, roll out the dough into a thin sheet, 3 mm thick.
  5. Cut into small circles using a coupe pate of 4 cm diameter and place on a baking tray lined with greaseproof paper.
  6. Cut a hole in half of the circle using another, smaller coupe pate (or a small cup) of 3 cm diameter.
  7. Bake in a pre-heated oven at 160°C for 15 minutes until golden brown. Leave to cool.
  8. Spread a little jam on the biscuits without the hole, placing more jam in the centre (so that the jam can be seen at the centre).
  9. Sprinkle icing sugar on the biscuits.
  10. Sandwich the whole biscuits with those with the hole.