Giant jammy biscuit

Ingredients 115g unsalted butter, softened 115g caster sugar, plus extra for dusting 1 egg 225g plain flour 50g cornflour For the raspberry jam 150g fresh or frozen raspberries 185g jam sugar Method STEP 1 First, make the jam. Put the raspberries in a small pan and crush completely using a potato masher or fork. Add the sugar and stir until combined. Put the pan over a low heat, stirring until the sugar has dissolved, about 5 mins. Turn up the heat to medium-high and boil for a further 5 mins until slightly thickened. Remove from the heat, then pass through a sieve over a bowl to remove the raspberry seeds. Cover and leave the jam to cool to room temperature and then put in the fridge to set. STEP 2 Meanwhile, make the biscuit. Beat the butter and sugar in a bowl for around 5 mins using a wooden spoon or stand mixer fitted with the whisk attachment until slightly fluffy and pale. Add the egg and beat until just combined. Add the flour, cornflour, vanilla and ½ tsp salt, and beat until the dough is smooth and comes together. STEP 3 Roll the dough out between two pieces of baking parchment until it’s about 8mm thick. Chill in the fridge for 30 mins to firm up. STEP 4 Cut out two large circles (about 15cm) from the dough using a large ring cutter or bowl as a guide. Stamp out the centre of one of the circles using a heart-shaped cutter. Put the dough back in the fridge and to chill for a further 10 mins. Heat the oven to 180C/160C fan/gas 4. STEP 5 Bake for 14-16 mins until the edges begin to turn slightly golden. Remove from the oven and dust with some caster sugar while still warm. Leave to cool on a wire rack. Spoon the jam onto the whole biscuit and sandwich it with the other cut-out piece. Will keep in an airtight container for two days. #bbcgoodfood #bbcgoodfoodrecipes #biscuits #jambiscuits #jammydodgers #valentinesday #valentinesbaking