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dump the butter into a bowl with the sugar and warm to room temperature.
beat until well combined then sieve in the flour and almonds.
stir until the whole mixture forms one lump of dough.
wrap in Clingfilm and refrigerate for at least an hour.
preheat an oven to 140°C and line a baking tray with greaseproof paper.
dust a flat surface with flour and take the dough back out of the fridge.
soften it slightly by kneading for a minute, then roll out to the thickness of a pound coin with a rolling pin.
cut out whatever shapes you prefer, then in half of the biscuits cut out the middle (we used an ‘s’ cutter to make them SORTED, but you can use the initials of your friends of simply the classic circle)
arrange on the baking tray, leaving a small gap between them, and bake for 20 minutes.
allow to cool completely then sandwich the halves together with plenty of jam.
store in an airtight container and eat within 3 days.

Makes 10

• butter (115g)
• caster sugar (50g)
• plain flour (100g)
• ground almonds (50g)
• plenty of your favourite jam

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