All butter shortbread and blackberry splodges

Rich and crumbly bramble delights

Ingredients

250g butter – room temperature

140g icing sugar

2tsp vanilla essence

250g plain flour

75g cornflour

Filling you can use any jam of your choice, however I have used homemade blackberry jam.

Instructions

1) Pre-heat the oven to gas mark 5

2) Mix together the softened butter, icing sugar and essence until pale and fluffy

3) Sift in the plain flour and corn flour and mix slowly with a wooden spoon. Note: it is possible that you will need to use your hands to assist in the combining, you can do this by turning it out onto a lightly floured surface.

4) It is important you do not over work the dough otherwise it will become tough. So once combined and in a dough state, wrap in clingfilm and place in the fridge until firm. (Usually about 30 minutes)

5) Oncee the dough is firm to touch remove from the fridge and place onto a lightly floured surface. Using a rolling pin roll the dough out to approximately 2cm thick.

6) Using your round cutters cut out an even number of circles. Note: You will need a top and a bottom for the biscuits.

7) On every alternate round cut a small circle in the middle using a smaller cutter; these small inner circles can then be kneaded back into the dough to be rolled out again, These rounds will create your tops.

8) Once you have cut the rounds out place on a backing tray and place in the middle of the oven for approximately 20 minutes or until slight golden around the edge.

9) Remove from the oven and place on a wire rack to cool

10) Once cool take your blackberry jam and dollop a generous helping on your base biscuit (the one with no hole in the middle). Then take the top biscuit and sandwich them together.

11) finish off with a shake of icing sugar.

Much love always