Ingredients:

  • 225g unsalted butter, softened
  • 100g caster sugar
  • 1 large egg yolk
  • 1 tsp vanilla paste
  • 300g all-purpose flour
  • 50g cornflour
  • 0.5 tsp fine sea salt
  • 150g seedless raspberry jam
  • 250g icing sugar, sifted
  • 3 tbsp boiling water
  • 6 glacé cherries, halved

Instructions:

  1. Cream the softened butter and caster sugar together for 3-4 minutes using an electric mixer until the mixture is pale and fluffy.
  2. Add the egg yolk and vanilla paste, beating until just incorporated.
  3. Sift together the all-purpose flour, cornflour, and salt. Fold into the butter mixture on low speed until a cohesive dough forms; do not overmix.
  4. Turn the dough onto a lightly floured surface and roll to a thickness of 3mm. Use a 6cm fluted cutter to stamp out 24 circles.
  5. Place the rounds on parchment-lined baking sheets and chill in the refrigerator for 30 minutes to ensure a perfect snap.
  6. Preheat oven to 180°C (350°F) and bake for 15 minutes until the edges are barely golden.
  7. Cool completely on a wire rack.
  8. Spread a generous layer of raspberry jam on the underside of 12 biscuits and press a second biscuit on top to create a sandwich.
  9. Whisk the icing sugar with boiling water one tablespoon at a time until a thick, pourable, glossy glaze forms. Spread over the top of each biscuit.
  10. Place half a glacé cherry in the center of the wet icing and allow to set firmly before serving.