Giant jammy biscuit

• unsalted butter↗115g г

  softened

• caster sugar↗115g г

  plus extra for dusting

• egg↗1
• plain flour↗225g г
• cornflour↗50g г
• fresh or frozen raspberries150g г
• jam sugar185g г

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.