This recipe makes 40 biscuits and are great sandwiched together with seedless raspberry jam and decorated with glacé icing.
100g unsalted butter, at room temperature
100g caster sugar
1 egg lightly beaten
2tsp vanilla extract
275g plain flour
Cream the butter and sugar together until pale and fluffy.
Mix the egg with the vanilla and add to the mix a little at a time until combined.
Stir in the flour and bring together to form a dough.
Pre-heat the oven to 190C
Roll out to 1/4" thick and cut into 2" rounds then bake in the oven for 4-5 minutes until pale golden. Cool on a wire rack.
For the icing
Mix icing sugar with a little lemon juice until you get the consistency of thick syrup, if you want different colours separate the white icing accordingly and add a few drops of food colouring. 1 tsp of icing is enough for 1 biscuit.
Sandwich the biscuits together with jam, ice the top and decorate.