By Helen

• Prep time: 20 mins
• Cook time: 15 mins
• Finished in: 35 mins

Yield: 16 pairs

Ingredients

• 175g butter, softened
• 1/2 cup icing sugar
• 1 1/4 cups flour
• 1/4 cup cornflour
• 2 tablespoons cocoa
• 1/3 cup raspberry jam
• 1 tablespoon butter, melted
• 1 cup icing sugar

Method

Preheat oven to 180 C.  Beat butter and icing sugar until pale and fluffy.  Add sifted flour, cornflour and cocoa and mix well.

Roll small teaspoons of mixture into balls and place on a cold greased or lined tray.  Press gently with a fork to flatten.

Bake for 15 minutes.

Transfer biscuits to a wire rack to cool.

Combine icing sugar, melted butter and a little boiling water if needed to make a smooth icing.

Spread half of the biscuits with jam and the other half with icing and sandwich together into pairs.