120g Butter, 90g brown sugar, 1 egg, 2 heaped tsp cassia spice,  1 tsp baking powder,  230g flour, raspberry jam

Cream the butter and the sugar until light and creamy and pale in colour.

Add the egg at room temperature and continue to beat until beaten completely through.

Stir in dry ingredients.

Roll the dough out reasonably thin on a floured board and cut into rounds. Place on a baking sheet and bake in a 180degC oven for 14-15 minutes. once removed from the oven, place on a rack and allow to cool.

Spread half the biscuits with raspberry jam and join together, top with a simple hot water icing sugar with a touch of pink food colouring, then sprinkle with raspberry flavoured jelly crystals.