Jammy Biscuits

Preheat oven to 200°C/180°C fan forced.   Line a large baking tray with greaseproof paper.  Dust a clean workbench with the extra Fate reserved for kneading. 

Place Fate, custard powder, sugar, and margarine into a large mixing bowl. Using fingers, rub margarine into the dry ingredients; 3-5min; until well combined. 

Tip mixture onto the dusted workbench, knead 1-2min; or until a large ball is formed.   Using a sharp knife, slice ball in half.  Reshape each half into a ball. 

Between two sheets of greaseproof paper, roll one half of the dough to a ¾ cm thickness.  

Cut 14 biscuits using the cookie cutter.  With a small spatula, lift biscuits onto the baking tray (you may need to re-roll the dough which remains after cutting first round to obtain 14 cookies).  

Repeat steps 4 and 5, using second half of the dough.  

Bake 12-15min; until tops are just golden. Remove from oven and transfer to a wire rack to cool.

Spread 1 tsp jam over the base of a biscuit.   Repeat until you have 14 jam topped biscuits (half of the biscuit batch).  Top each of these with a second biscuit to complete the jammy biscuits.   Sprinkle with icing sugar if using.