1 cup plain flour
130g butter, softened
1/2 cup caster sugar
1 tbsp Maxigenes Full cream milk, premade
1/2 tsp vanilla essence
4 tbsp self-raising flour
1/3 cup strawberry jam
Preheat oven to 180°C and line 2 baking trays with baking paper.
Using an electric mixer, beat the butter, sugar and vanilla until creamy.
Add egg and mix until combined.
Sift in the flours and using a spoon stir in the milk until all ingredients are combined.
Refrigerate the dough for about 20 minutes.
Use a cookie cutter to cut dough into shape and separate the biscuits into two groups.
For one group, use a smaller size shaped cookie cutter and make a hole in the center.
Place all on lined baking trays and bake for 15-20 minutes, or until biscuits are lightly golden.
Allow to cool on trays for 5 minutes then transfer to a wire rack to cool completely.
Place 1/2 teaspoon of jam on a whole biscuit and layer a biscuit with a hole over the whole one.
Repeat until all the remaining biscuits are complete and serve.
Store biscuits in an airtight container.