Sweet Embrace: Vanilla and Raspberry Jammy Dodger Biscuits

In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Bring to medium heat, stirring occasionally, until the fruits soften and the mixture thickens (about 10-15 minutes). Remove from heat and let cool completely. This is crucial for the texture.

In a large bowl, mix the wheat flour with the powdered sugar and salt. Add the cold butter in small cubes or grated and use your fingertips to incorporate, until you get a coarse farofa texture.

Make a hole in the center of the farofa and add the beaten egg and vanilla extract. Mix delicately with a spatula or your hands until a homogeneous dough is formed. <strong>Avoid over-kneading</strong> to ensure the softness of the biscuits.

Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 1 hour). This step is essential for the dough to firm up and facilitate handling, in addition to preventing the cookies from losing their shape when baking.

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a rolling pin to a thickness of approximately 3-4 mm.

With a round cutter of approximately 6 cm, cut most of the cookies. On half of these round cookies, use a smaller cutter (heart or circle) in the center to create the windows. Gather the dough scraps, refrigerate, and cut again.

Transfira cuidadosamente os biscoitos para a assadeira preparada, deixando um pequeno espaço entre eles. Asse por 10-12 minutos, ou até as bordas estarem levemente douradas. Deixe esfriar completamente em uma grade. Biscoitos frios são essenciais para a montagem.

In a mixer, beat the butter at room temperature until light and fluffy. Add the sifted powdered sugar gradually, beating well after each addition. Incorporate the vanilla extract and milk, beating until a light and homogeneous cream is obtained.

Take a whole cookie (without a hole) and spread a generous layer of buttercream. In the center of the cream, place a teaspoon of the already cold raspberry jam. Cover with a cookie with the hole, pressing gently to join. Repeat the process with the remaining cookies.