Jammie Dodgers (Jam Sandwich Cookies) - cooking recipe

Ingredients

100 g unsalted butter
100 g caster sugar
100 g plain flour (sifted with cornstarh)
25 g cornstarch (sifted with flour)
seedless raspberry jam (thicker is better)

Preparation

Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.