Jim Jam Biscuit

1: Whisk soft butter, sugar and the vanilla essence until it is pale, soft, and fluffy.

2: Add some milk and whisk well to combine.

3: Add the maida, salt, baking powder, and cornstarch and mix well to bring together the dough; do not whisk. Fold together until the dough is uniform.

4: Wrap the dough in plastic wrap and refrigerate for 30 mins.

5: Place it between paper and roll out to 1 cm thickness.

6: Use a cookie cutter to cut desired shape cookies, and cut out an even number.

7: On half the cookies, cut out a smaller circle.

8: Use a knife to make the characteristic indent shape if desired and a few holes with a skewer on the base piece.

9: Place then on parchment paper and bake in a preheated oven at 180c for 10-12 mins, until light golden brown.

10: Allow the cookies to cool fully.

11: Whisk the butter until soft, add the milk and vanilla essence. Add the powdered sugar and whisk until smooth and thick cream is obtained.

12: Fill this mixture into a piping bag.

13: In another piping bag, take some mixed fruit/strawberry jam and mash it to make it smooth and in piping consistency.

14: On the base cookies, pipe some of the vanilla cream mixture, leaving an indent in the center. Fill this gap with jam and place the top piece on top, press gently.

15: Sprinkle some sugar on the jam portion and serve up.