Vanilla Sandwich Cookies

Preheat oven to 180ºC (355ºF). Line a baking tray with parchment paper.

In a bowl, beat butter and sugar until creamy and butter is smooth. Add eggs, one at a time, beating after each addition. Gradually add the self-raising flour, beating after each addition.

Take about 1 teaspoon of the mixture, and roll into a small bowl. Lay out dough onto parchment paper, leaving adequate room for cookies to spread. Bake for 8–10 minutes, until cookies are just very lightly browned. Cool on a wire rack.

Once cooled, pair cookies according to roughly size. Spread a small amount of raspberry jam and sandwich cookies together.

Place powdered sugar/icing sugar in a bowl. Melt butter in microwave 20 seconds and add to icing sugar along with hot water and vanilla. Stir until smooth and relatively thick.

Ice cookies and leave so icing can set.