Makes 10 sambos


  • 225g soft butter
  • 1 tsp vanilla essence
  • 1 lemon zest
  • 100g icing sugar
  • 140g cornflour
  • 40g custard powder
  • 125g plain flour
  • Pinch of salt


  • 200g soft butter
  • 200g icing sugar
  • dash vanilla
  • 20 raspberries
  • 100g raspberry jam


  1. Preheat your oven to 170C and line two baking trays with parchment paper.
  2. For the biscuits, in a mixing bowl, cream the butter, vanilla, lemon zest and icing sugar together until light, soft and creamy.
  3. Sieve the flour, cornflour, custard powder and salt and add to the butter mixture. Mix.
  4. Once combined, turn the mix out onto a floured work surface and divide into 20 and roll into balls.
  5. Place 10 cookies on each tray and dip a fork into flour and press down the top of each biscuit to leave a fork mark.
  6. At this point you can chill the cookies for 10 minutes.
  7. Once rested, place into the centre of a preheated oven and bake for 15 minutes or until lightly golden brown.
  8. Once baked remove and allow to cool completely.
  9. As the cookies are cooling, you can make the raspberry buttercream filling. In a bowl add the butter, icing sugar and vanilla.
  10. Cream for 5 minutes until soft and creamy, At this point add the fresh raspberries and mix well.
  11. Pop this buttercream into a piping bag.


  1. Turn 10 biscuits upside down so the base is facing you and pipe on a circle of buttercream, leaving space in the middle.
  2. Into this space, spoon in some raspberry jam and sandwich with the other biscuit.Dust with icing sugar and enjoy