Makes about 16-18
FOR THE SHORTCAKE
73g (3oz) plain flour plus extra for dusting
25g (1oz) icing sugar, plus extra for dusting
Finely grated zest of 1 lime 50g (2oz) butter, softened
FOR THE FILLING
100g (4oz) raspberry or strawberry jam
Quarter tsp vanilla extract
1 tbsp crème de cassis
To make the shortcake, sift the flour and icing sugar into a bowl. Stir in the lime zest. Then beat in the butter with a wooden spoon to give rough crumbs. Bring the mixture together with your hands to form a soft, smooth dough. Wrap in Cling flm and chill for at least 30 minutes.
To make the jam flling, place the jam, vanilla extract and crème de cassis in a small saucepan and simmer over a low heat for eight to 10 minutes, until melted and slightly thickened. Allow to cool completely.
Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the dough on a lightly floured work surface to a thickness of 3mm (one eighth inch). Stamp out about 32- 36 circles using a 4cm (1.5 in) fluted cutter and arrange on baking sheets lined with non-stick baking paper. Using a 1cm (half in) plain nozzle (metal is best) stamp out holes in the centre of half of the circles. This will allow the jam to show through later. Bake the biscuits for eight to 10 minutes, until crisp and lightly golden.
To assemble, spoon a teaspoon of the jam mixture onto the centre of each unstamped shortcake. Dust the remaining shortcakes with icing sugar and then place on the jam-topped biscuits, pressing down lightly so that the jam squeezes out just a little bit through the hole. Arrange on plates to serve.