Jam fancies

Preparation Time 30 - 45 minutes
Cooking Time 15 minutes
Makes 18

Ingredients
* 200g butter, chopped, at room temperature
* 100g (1/2 cup) caster sugar
* 1 tsp vanilla extract
* 250g (1 2/3 cups) plain flour
* 85g (1/4 cup) St Dalfour Strawberry Spread


Method
1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla until pale and creamy.
2. Sift half the flour over the butter mixture. Use a round-bladed knife in a cutting action to stir until just combined. Add the remaining flour and stir until it forms moist clumps. Gather the dough together and turn onto a sheet of non-stick baking paper.
3. Divide the dough in half. Roll one portion between two sheets of baking paper to form a 5mm-thick disc. Use a 5cm-diameter round pastry cutter to cut out 18 discs. Place pastry discs on 1 lined tray. Use a fork to lightly prick.
4. Roll out the remaining dough and use a 5cm-diameter round pastry cutter to cut out 18 discs. Use a 2cm-diameter fluted pastry cutter to cut a small hole in the centre of each disc. Place discs with holes on the remaining lined tray.
5. Bake biscuits in oven, swapping trays halfway through cooking, for 12-15 minutes or until lightly golden. Set aside on the trays to cool.
6. Spread each whole biscuit evenly with jam. Sandwich together with the remaining biscuits and serve.

Source
Australian Good Taste - Page 84
Recipe by Tracy Rutherford