• Prep time: 20 minutes
  • Cooking time: 10 minutes
    • Irish

    Chef's Tip

    Makes approx. 20 biscuits

    Double-decker Raspberry Cookies

    Recipe Information

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    250g Plain Flour

    100g Icing Sugar

    200g Salted Butter, at room temperature

    2 medium Egg Yolks

    1 tsp Vanilla Essence

    100g Raspberry Jam

    50g fresh Raspberries

    6/7cm Biscuit Cutter

    Extra Flour


    Pre-heat the oven to 170˚C/325˚F/Gas Mark 3.

    Put the flour and icing sugar together in a bowl and whisk with a balloon whisk.

    Cut the butter up and add to the mix. With your fingertips, rub in until you have a crumble consistency.

    Add the egg yolks and vanilla essence and mix to a soft dough.

    Roll out the dough on a lightly floured board to the thickness of a pound coin.

    Stamp out 40 shapes with your cutter.

    Cut a hole or another shape out of 20 of these, to create a biscuit frame.

    Bake all the biscuits on lightly greased baking sheets (leave some room around them as they will spread a little) for about 10 minutes, until just lightly browned.

    Allow to cool.

    Put the jam and raspberries together in a bowl and mash them together.

    Put a small teaspoon of the jam on the whole biscuits and then top them with the biscuits with a hole in them and gently sandwich.