Cream together the softened butter and sugar until fluffy. Add the flour and mix until combined.

Place the dough on a clean surface and knead it for 3 to 5 minutes. Cover the dough in plastic wrap and store in the fridge for at least 30 minutes.

Preheat the oven to 180C.

On a lightly floured surface roll out the dough to be about ½ cm thick. Work in small batches, leaving some dough in the fridge to ensure it stays as cold as possible.

Using a cookie cutter, cut out the shapes. For half the cookies, use a smaller cookie cutter to remove the middle of the cookie. Repeat for the remaining dough.

Bake cookies for 10 to 12 minutes until they are a light golden colour.

Allow the cookies to cool completely. Spread the raspberry jam on the full cookies and place a cutout cookie overtop.

Sprinkle with icing sugar and serve.