Ingredients
- For The Jam
- 200g (7oz) raspberries
- 250g (9oz) jam sugar
- For The Biscuits
- 250g (9oz) very soft unsalted butter
- 50g (1¾oz) icing sugar
- 225g (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
- Equipment
- a piping bag
- a medium star nozzle
- a large star nozzle
- 3 baking sheets
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