250g very soft butter
50g icing sugar
225g plain flour
150g unsalted butter
200g icing sugar
200g berry jam
For the biscuits, preheat your oven to 190C/Fan 170C/ Gas 5.
Line 3 baking trays with parchment paper and set aside.
In a mixing bowl, cream the butter and Icing sugar together until pale and soft.
To this add the sieved flour and cornflour and mix well.
Spoon this batter into a piping bag fitted with a medium star shaped nozzle and pipe 8 x 4 cm swirled rounds on each tray and place in the center of the oven for approx 13-15 minutes or until lightly golden brown.
Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
For the filling, in a bowl beat the butter and icing sugar until pale in colour, place this into a piping bag fitted with a small round nozzle.
To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the center for the jam.
Spoon some jam into the center and sandwich with another biscuit.
Dust with icing sugar and serve.
Top Tip: Add vanilla to your buttercream and lemon zest to the biscuit for more flavour