Directions

1. Preheat the oven to 180°C/375°F/Gas 4.

2. Mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt.

3. Bring together to form a firm dough and turn onto a lightly floured surface. Roll out to a thickness of 6mm (1⁄4in) and using a 5cm (2in) pastry cutter, cut out 24 rounds.

4. Re-roll the dough as necessary. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.

5. Arrange slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden.

6. Allow to cool on the baking sheets and then transfer to a cooling rack. Sandwich the rounds together with jam and dust lightly with icing sugar just before serving.