1. Preheat the oven to 180℃. Line a large baking tray.
  2. In an electric mixer, using the K beater, combine all the ingredients until a dough is formed. Roll the dough into a disc, wrap and refrigerate for 30 minutes.
  3. On a lightly floured board, roll out the dough to a thickness of 2-3 mm.
  4. Using a 7 cm round cookie cutter, cut out 40 circles. 20 will be for the base of the biscuits, and 20 will be for the top ring.
  5. Using a 4 cm round cookie cutter, cut out the centre of 20 of the circles to form a ring.
  6. Re-use the centre circles that are not needed, join them together, knead lightly and refrigerate for at least 10 minutes. You will then be able to roll out some extra biscuits.
  7. Place the large circles and rings on the prepared baking tray.
  8. Bake for 15 minutes or until pale golden and allow to cool on the tray. When cool, place 3/4 teaspoon of jam in the centre of each large circle. Place the ring on top of each base. Sprinkle with icing sugar if desired.
  9. Makes 36 jam ring biscuits.
Recipe Notes

MMCC NOTE: To make vanilla (caster) sugar, store a split vanilla bean in 1 kg caster sugar in a container. Shake vigorously and allow the vanilla flavour to permeate. Seal the container until ready to use. Lasts for months.