Ingredients

• 250g Unsalted Butter
• 335g Plain Flour
• 165g Caster Sugar
• 2 teaspoons Vanilla Extract
• 1 Egg Yolk
• 200g Raspberry Jam

Tools

• Spatula
• Oven
• Parchment paper
• Plastic wrap
• Rolling pin
• kCook Multi
• Kcook bowl
• Baking sheet - 18 x 13"
• Lightly floured surface

Method

1. Pre-heat oven - 180°C
2. Line a clean baking sheet with parchment paper
3. Fit midi blade to kCook bowl
4. Add unsalted butter and caster sugar to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl with filler cap fitted
7. Mix with filler cap fitted - 2 min, speed 8
8. Scrape
9. Add vanilla extract and egg yolk to the dough
10. Mix with filler cap fitted - 2 min, speed 6
11. Scrape
12. Add plain flour to the dough
13. Mix with filler cap fitted - 2 min, speed 6
14. Wrap with plastic wrap
15. Chill in fridge until firm - approx 15 min
16. Transfer dough to lightly floured surface
17. Roll out until 1/8" (5mm) thick
18. Cut out
19. Cut
20. Bake until light golden - 10 min, 180°C
21. Let cool on round wire rack
22. Spread with raspberry jam thinly
23. Assemble together
24. Serve

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