Short and sweet these shortbread biscuits filled with a layer of jam are a real delight. Or, in this case, a hazelnut mascarpone spread. Although there are some jam ones too. Also known as Anglesey cakes.
Cream the butter and sugar together until light and fluffy.
Add the salt and cream some more.
Work in the flour and bring the dough together with your hands to form a ball.
Roll this out on a floured surface to thickness of about ¼ cm.
Cut out circles with a 5cm pastry cutter.
Cut a circle in the middle of half of them using a small ring cutter.
Re-roll the offcuts and continue until there's no dough left.
Place the biscuits on two baking sheets lined with baking paper and bake for 10 mins at 180℃ (350℉, Gas 4). The biscuits should be a pale shade of golden.
Filling
Mix the hazelnut spread with the mascarpone and beat until well combined.
Spread some of the whole biscuits with jam and some with the mascarpone mixture, leaving a small gap around the edges so the filling won't't spill out.
Sandwich the window biscuits on top and press down gently.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.