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1
Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy.
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2
Beat in the eggs, one at a time, followed by the vanilla extract.
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3
Sift in the flour, baking powder and 1/2 tsp salt and combine with a spatula to form a soft dough.
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4
Divide the dough into two balls and flatten each half in a disc.
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5
Wrap in clingfilm and chill for 1 hour to firm up.
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6
Preheat the oven to gas 4, 180C, fan 160C and line three large baking sheets with nonstick baking paper.
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7
Dust a clean work surface generously with flour, then remove one disc from the fridge and cut it in half (this will make it easier to roll).
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8
Roll out one half at a time to around 1/2cm (1/4in) thick.
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9
Using a round 7.5cm (3 1/4in) biscuit cutter, stamp out 10 rounds from each half.
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10
Transfer the rounds to the baking trays with a palette knife, leaving a small gap between each one.
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11
Using a 6-6.5cm (2 1/2 - 2 3/4 in) star-shaped biscuit cutter, stamp out star shapes in the middle of half the biscuits.
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12
Repeat with the remaining chilled dough to make about 40 biscuits - 20 bases and 20 with stars stamped out.
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13
You will need an even number of bases and star-shaped rounds for sandwiching the biscuits.
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14
Bake for 8-10 minutes, until lightly golden.
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15
Leave to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
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16
To make the buttercream filling, combine the butter, icing sugar and vanilla in a large bowl.
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17
Beat with an electric whisk until light and soft.
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18
It may feel a little stiff at first, but continue beating and the mixture will eventually come together.
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19
To assemble the biscuits, spread a teaspoon of buttercream over the base of each whole biscuit.
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20
Top the layer of buttercream with a layer of jam, putting most of the jam in the centre, and just a thin covering at the edges.
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21
Gently press the stamped-out star biscuits on top and dust with a little icing sugar.
