Ingredients:

225 g / 8 ozs. softened butter

1/2 cup vanilla sugar (or use white sugar with a teaspoon vanilla bean paste)

1.5 cups plain all purpose flour / plain flour

1/2 cup rice flour

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

1/2 cup raspberry jam

2 cups icing sugar

glacé cherries, halved

Directions:

1. Beat the butter and sugar together in an electric mixer for a few minutes. Add the two flours, cinnamon and salt on the lowest speed and mix until combined. Shape into a flat round and cover in cling film. Rest for an hour in the fridge.

2. Preheat oven to 160C / 320F and line two baking trays with parchment. Take two sheets of parchment and remove the cling film from the dough. Roll it out between the parchment sheets.

3. As this is a double decker biscuit you don't want them too thick but you don't want it too thin because it is shortbread and crumbles easily. Use a fluted oval cutter. Carefully place on the prepared trays and prick a few times with a fork. Refrigerate for 15 minutes.

4. Bake in preheated oven for 12-15 minutes (the exact time depends on how thick you've rolled them) and you want them set but not very browned.

5. Cool on tray for 5 minutes and then gently remove onto a cooling rack to cool completely.

6. Sift the icing sugar and add enough water to form a simple icing. Match the biscuit sides together for similar sizing and then spread one half with raspberry jam and then dip the other half in the icing. Top with a half a glacé cherry.

Bon Appetit!