ingredients

125g unsalted butter, softened
25g icing sugar
25g corn flour
125 g of flour
a few drops of vanilla extract

For the filling:
50 g unsalted butter, softened
100 g icing sugar
a few drops of vanilla extract
5 teaspoons of raspberry jam

preparation

1. Preheat the oven to 190° (fan 170°) and line a baking tray with baking paper.
2. Place the butter, icing sugar, cornmeal, flour and vanilla extract in a food processor and blend until smooth.
3. Place it in a piping bag with a star nozzle and print 20 times approximately 4-5 cm in size.
4. Bake for 10-14 minutes until light golden in colour.
5. To make the filling, beat the butter, icing sugar and vanilla until smooth. Sprinkle half a teaspoon of jam on half of the biscuits and spread the butter cream on the other half. Press carefully and dust with light icing sugar.