A very easy and delicious batch of biscuits. They remind me of my Nana... or maybe just a Nana biscuit in general. I feel that making your own jam is better, however you can substitute for store bought jam. Just be careful to not over cook it. If you find your mixture is too crumbly, add a little more butter. Raspberry Jam 100 g frozen raspberries 70 g caster sugar 2 tbsp water 1/4 tsp vanilla bean paste 1/2 gelatin leaf, gold strength Vanilla Butter Biscuit 95 g butter 20 g icing sugar 1/2 tsp vanilla bean paste 30 g cornflour 105 g plain flour To make the jam, combine the raspberries, sugar, water and paste in a pot over a medium heat. Stir constantly. Once everything begins to melt down, lower heat to a gentle simmer for 15 minutes. Add the gelatin leaf to cold water and allow to soften. Take out 100ml of the jam into a bowl and whisk in the gelatin. Make sure it has completely disintegrated before pouring back into the pot and whisking together. Continue to cook for a further 2 minutes. Remove from heat, pour into a clean bowl, cover the jam with glad wrap to prevent a skin forming. Set aside. Preheat oven to 180 degrees. For the biscuits, cream the butter and icing sugar together. Stir through the vanilla paste. Add the corn flour and plain flour and combine until the mixture comes away from the sides of the bowl. Line a baking tray with baking paper. Make 3/4 tbsp sized balls and arrange on a tray. Now either using your hands or the back of a measuring spoon, make the dent in the dough. Try to get make it deep enough with sides so you can have more jam. Fill with jam, roughly a tsp. Bake for 15-18 minutes or until the bottoms of biscuits are lightly browned. Allow to cool. Serve. Enjoy!