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Raspberry creams

From: gourmettraveller.com.au Originally from The Agrarian Kitchen, by Rodney Dunn, published by Lantern.

185 gm unsalted butter, softened
120 gm brown sugar
1 tsp vanilla extract
1 egg
260 gm (1¾ cups) plain flour
¾ tsp baking powder
120 gm icing sugar, plus extra for dusting
80 gm (¼ cup) raspberry jam
Preheat oven to 180C and line a large or 2 smaller baking trays with baking paper. Using an electric mixer, beat 175gm butter with brown sugar and vanilla until pale and creamy. Add egg and beat to combine, then sift flour and baking powder over and mix to a firm dough. Roll heaped teaspoonfuls of dough into balls and place on prepared baking trays, pressing lightly to flatten. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, using an electric mixer or hand whisk, beat remaining butter, icing sugar and 1 tbsp water to a smooth cream.

To assemble, spread a little cream over half the biscuits and spread jam over other half. Sandwich biscuit halves together and leave for 30 minutes to set. Dust with icing sugar before serving.

Filled raspberry creams will keep in an airtight container for up to 3 days. Uniced biscuits will keep in an airtight container for up to a week.