250g unsalted butter, chopped, at room temperature
2/3 cup icing sugar mixture
2 teaspoons vanilla extract
1 ½ cups plain flour
1/3 cup cornflour
2 tablespoons custard powder
¼ cup raspberry jam
Extra Icing sugar mixture, to decorate
75g unsalted butter, at room temperature
¾ cup icing sugar mixture
1 teaspoon vanilla extract
Line four oven trays with baking paper.
Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Stir in combined sifted flours and custard powder until well combined.
Roll heaped teaspoons of mixture (about 10g each) into balls. Place about 3cm apart on prepared trays. Flatten slightly with a lightly floured fork.
Cook two trays at a time, in a moderately slow oven (160C) for 10 minutes, or light golden around edges. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining trays.
To make filling, beat butter, sugar and vanilla in the small bowl of an electric mixer on low speed until combined. Increase to medium to high speed. Beat until very pale and creamy.
Divide jam evenly over the base of half the rounds (don’t spread it). Divide filling evenly over the base of remaining rounds (don’t spread it). Sandwich together. Dust with sifted extra sugar. Serve.