Ingredients

250 g unsalted butter, at room temperature, cubed

280 g @cotswoldflour Maizebite Golden Flour Mix

110 g icing sugar

80 g custard powder

Generous pinch of sea salt

2 tsp vanilla paste

2 free-range egg yolks

Filling

1 jar of your favourite jam (I use @cherrytreepreserves Cherry and Amaretto)

1 Linzer pastry cutter (or round cutters) 

 Method

1. Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 mins).

2. Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolks and mix briefly until the dough just comes together.

3. Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.

4. Preheat oven to 180 C/160 fan.

5. Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5 mm. Sprinkle with a little flour and cut out the biscuits (half tops and half bottoms!). Place on parchment-lined baking sheets. Use smaller cutters for leftover dough.

6. Bake for 12 mins until lightly golden, rotating the trays halfway through.

7. Remove from oven and leave to cool on a rack before filling with the jam.