Ingredients
Method
- Beat butter and icing sugar for 3–4 minutes until pale and fluffy. Add vanilla.
- Sift in flour, cornflour, and salt. Mix then bring together with hands into a smooth ball. Wrap in cling film and refrigerate 30 minutes.
- Preheat oven to 170°C / 150°C fan / Gas 3. Line two baking trays with parchment.
- Roll chilled dough to 4mm thickness on a lightly floured surface. Cut 6cm fluted rounds. Place on trays. Bake 14–16 minutes until pale golden and firm. Cool completely.
- Match biscuits into pairs. Spread a thin layer of raspberry jam on the flat side of one biscuit from each pair. Sandwich together gently.
- Mix sifted icing sugar with vanilla and warm water, adding water gradually until icing coats the back of a spoon. Spoon onto each biscuit and spread gently to edges. Press half a glacé cherry into the centre immediately. Leave to set for 1 hour.
Notes
Chill the dough for 30 minutes before rolling — essential for clean, defined edges.
Use cornflour alongside plain flour for the characteristic tender, melt-in-the-mouth texture.
Keep the jam layer thin — too much squeezes out and makes the icing uneven.
Add water to the icing a few drops at a time — the right consistency is everything.
Press the cherry into wet icing, not set icing, so it adheres properly.
Store in an airtight container for up to 5 days once fully set.
