These are melt-in-the-mouth biscuits filled with jam and vanilla buttercream. This is a Mary Berry recipe

Supplies

For the jam (or use your favorite store bought.)

200g (7oz) raspberries
250g (9oz) jam sugar

For the biscuits

250g (9oz) very soft unsalted butter
50g (1¾oz) icing suga
r225g (8oz) plain flour
25g (1oz) cornflour

For the filling

100g (3½oz) unsalted butter, softened
200g (7oz) icing sugar, plus extra for dusting
½ tsp vanilla extract

Other items

Baking sheet lined with parchment
piping bag
star tip
stand mixer

Step 1: Step 1 Prep All Your Ingredents

Step 2: Step 2 the Jam If You Make Your Own.

For the jam, put the raspberries (or berry of choice) in a small, deep-sided saucepan and crush them. Add the sugar and bring to boil over a low heat. When the sugar is melted, increase the heat and boil further for 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set.

Step 3: Step 3 Prep for Biscuits/cookie

preheat the oven to 375F. Line baking sheets with non-stick baking parchment. You can use a 2in round cutter as a guide or just wing it like I did. You want to draw 8 circles on the sheet of parchment paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Step 4: Step 4 Mix

Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star tip. Pipe the swirled rounds (not rosettes), inside the circles on the baking sheets.

Step 5: Step 5 Bake

Bake in the center of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.

Step 6: Step 6 Filling

For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a star nozzle. Flip a cooled cookie over (flat side up) and pipe a ring of the buttercream onto the flat side of the cookie, leaving room to fill with jam in the center of the buttercream ring.

Step 7: Step 7 Jam

Spoon a little jam onto the flat side of the cookie inside the buttercream ring. Then sandwich with the remaining biscuits. Dust with icing sugar to finish.