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Method:
Preheat the oven to 170C/325F/Gas 3.
Put parchment paper onto two large baking trays.
Put the flour, butter and icing sugar into a bowl and rub the ingredients together until the mixture resembles breadcrumbs or blend them in a food processor.
Add the egg yolks and mix until a dough forms. Put the dough onto a lightly floured work surface and knead briefly. Flour a rolling pin and roll the dough out to 0. Put the dough onto the Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm (¼ inch). Cut out shapes using a 4cm (1½ inch) cutter, rerolling until all the dough is used up.
Using a smaller cutter, cut a small hole in half of the biscuits. You can reroll the dough centres into one biscuit. Place all the biscuits, those with holes and those without onto the baking trays and bake for 10-12 minutes, or until light brown. Remove and transfer to a wire rack to cool.
When cool put a teaspoonful of blackcurrant jam onto the top of an uncut biscuit then put a biscuit with a hole in on top. Repeat until all of the biscuits have been topped. |Dust with icing sugar.
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