About 20 biscuits
• 400 g (435 ml) butter
• 200 g (385 ml) icing sugar
• 10 ml vanilla essence
• 4 egg yolks
• 500 g (890 ml) cake flour
• pinch of salt
• 1 x tin (400 g) fine strawberry jam
Preheat the oven to 180ºC. Place the butter, icing sugar and vanilla in a medium-sized bowl and mix with an electric beater until light and creamy. Add the egg yolks and mix well. Add the flour and salt. Mix until it forms a soft biscuit dough. Cover in clingfilm and allow to rest in the fridge for 25 minutes. Sprinkle flour onto a work surface. Roll out the cold dough with a rolling pin to about 5 mm thick. Use a round biscuit cutter with a diameter of about 5 cm and cut out 40 biscuits. Use a smaller cutter and cut holes in 20 of the biscuits. Spoon 10 ml jam on each whole biscuit. Place the biscuits with the holes on top of the jam-covered biscuits. Line a baking tray with baking paper and spray with nonstick spray. Place biscuits on the baking Tray. Bake for 12 – 15 minutes or until golden brown. Allow to cool. Store in an airtight container.