lumicero/recipes-ing2inst huggingface dataset:
Title: Brown Rice Pudding With Prunes and Apricots
Ingredients:
- 275 brown rice
- 570 milk
- 4 dark brown sugar
- 1 egg
- 1/2 ground cinnamon
- 1/4 nutmeg
- 110 prunes
- 175
- 150
Instructions:
1. In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
2. Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
3. Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
4. Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
5. Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
6. Spread the rest of the rice on top and cover this with the remaining fruit.
7. Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
8. At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.
Title: Apple Praline Bundt Cake
Ingredients:
- 1 sliced apples
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 eggs
- 4 all-purpose flour
- 1 1/2 ground cinnamon
- 2 baking soda
- 1 1/2 dried mint
- 1 1/2 ground nutmeg
- 1/4 walnuts
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Add apples to a bowl add sugars and oil.
3. Add eggs one at a time.
4. Combine all dry ingredients in another along with mint and nutmeg.
5. Add walnuts to dry ingredients; add dry bowl to the apples bowl.
6. Spoon batter into greased and floured Bundt pan.
7. Bake for 50 minutes or until cake pulls away from side of pan.
8. Cool cake for 10 minutes before serving.
Title: Mrs. Fields Blue Ribbon Cookies
Ingredients:
- 1 dark brown sugar
- 1 salted butter
- 2 eggs
- 2 real vanilla extract
- 1 1/2 all-purpose flour
- 1 white whole wheat flour
- 1 baking soda
- 1/2 salt
- 1 -2
Instructions:
1. Preheat the oven to 300°F
2. In a mixing bowl, cream together the brown sugar and butter until well blended. Add the eggs and vanilla and stir to mix well.
3. Add the flours, baking soda, salt and stir until all the ingredients are fully incorporated into the batter.
4. Stir in the chocolate chips.
5. Drop spoonfuls of the batter onto a cookie sheet sprayed with cooking spray, allowing 2 inches of space between cookies because they will spread considerably.
6. Bake for 18 - 22 minutes or until golden brown but not crunchy.
7. Let them cool for a few minutes on the pan to allow the soft, chewy cookies to set a bit before transferring to a cool surface.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 sugar
- 1/2 eggs
- 4 vanilla extract
- 1 salt
- 1/8 all-purpose flour
- 1 1/2 pecans
- 1 1/2 miniature marshmallows
- 1 powdered sugar
- 1 milk
- 1/2 butter
- 1/4
- 1/3
Instructions:
1. NOTE: tyou can also substitute 2 19 . 5 oz packages of brownie mix and follow the package instructions and then add the pecans. from scratch is much more delectable!
2. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch jelly roll pan.
3. Bake at 350 degrees F for 20-25 minutes or until wooden pick inserted comes out clean. Remove from oven and top warm cake with marshmallows.
4. Return to oven and bake 5 more minutes.
5. Drizzle Chocolate Frosting over warm cake. Cool completely.
6. Chocolate Frosting Recipe:
7. Beat all ingredients together at medium speed with an electric mixer until smooth. You may have to add milk to obtain your desired consistency.
Title: Raisin and Choc-Chip Oat Biscuits / Cookies
Ingredients:
- 95 raisins
- 1 cold water
- 115 butter
- 100 caster sugar
- 100 brown sugar
- 1 egg
- 1/2 vanilla essence
- 1/2 ground cinnamon
- 115 plain flour
- 1/2 bicarbonate of soda
- 1/4 baking powder
- 75 rolled oats
- 100
Instructions:
1. Preheat oven to 180°C/350°F/Gas 4/Moderate.
2. Line two baking trays with non-stick baking paper.
3. Place the raisins in a saucepan and cover with cold water. Place over low heat and cook, stirring, for 2-3 minutes or until just heated through. Set aside for five minutes to cool. Drain.
4. Meanwhile, use an electric beater to beat together the butter, caster sugars and brown sugar in a bowl until pale and creamy. Beat in the egg, vanilla and cinnamon.
5. Stir in the flour, bicarbonate of soda and baking powder until combined. Add the raisins, oats and chocolate bits and combine.
6. Spoon 1 tablespoonful quantities of mixture onto the lined trays, allowing room for spreading.
7. Bake in oven for 12-15 minutes or until golden. Transfer to a wire rack to cool.
8. For a crisper finish, cook these biscuits for 15-18 minutes or until golden brown.
Title: Rosamarina Salad
Ingredients:
- 1 orzo pasta
- 3/4 sugar
- 1 1/2 flour
- 2 eggs
- 1/4 salt
- 2 crushed pineapple
- 2 mandarin oranges
- 1 maraschino cherries
- 1 walnuts
- 1/4
Instructions:
1. Cook pasta according to package instructions and drain well.
2. Drain juice from oranges and pineapple into a bowl. Add sugar, eggs, flour and salt to the juice. Cook over medium heat in a saucepan until thickened. pour over pasta and let stand overnight.
3. The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.
Title: Italian Easter Cookies: “frosted Dove”
Ingredients:
- 500 flour
- 300 butter
- 200 sugar
- 1 egg
- 2 lemon
- 1
- 5
Instructions:
1. Peel scratched lemon, put all together and when you have an uniform dough put in the fridge for 2 hours.
2. Than you can lay down your dough, doing cookies with an apposit cutter, and cooked for 20 minutes at 180°.
3. For the frosting, we use powdered sugar and water, and than we put almond scale or granule sugar.
Title: Mexican Chocolate Snowball Cookies
Ingredients:
- 1 unsalted butter
- 1 2/3 powdered sugar
- 1 vanilla
- 2 all-purpose flour
- 6 cocoa powder
- 1 cinnamon
- 1/2 ground ancho chili pepper
- 1/8 salt
- 2/3 dark chocolate
- 1/3
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla.
3. In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds and chocolate until well combined and dough forms.
4. In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside.
5. Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or silpats or parchment paper). Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again.
Title: Banana-Oatmeal Chocolate Chip Cookies
Ingredients:
- 1/2 banana
- 1/2 brown sugar
- 1/4 butter
- 1/4 granulated sugar
- 1 vanilla extract
- 1 egg
- 5 5/8 all-purpose flour
- 2 old fashioned oats
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Title: Almond Muffins - Sugar Free
Ingredients:
- 2 eggs
- 4 baking powder
- 2 butter
- 4 salt
- 1/3
- 1
Instructions:
1. Mix the dry stuff, stir in wet stuff, stir very well, bake in 12 muffin tins @ 350 about 15 minutes.
2. You can add extracts, berries, etc. to this for a stronger flavor.
Title: The Perfect Ginger Snap
Ingredients:
- 3/4 white sugar
- 1 egg
- 1 molasses
- 1/4 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 ginger
- 2 ground cloves
- 1/4 allspice
- 1/4 salt
- 1/4 cayenne pepper
- 1/8
Instructions:
1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
3. Add egg and molasses, mix until all are combined.
4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).
Title: Socni Kolac (Rich Cake) (Bosnia Herzegovina)
Ingredients:
- 4 eggs
- 3/4 walnuts
- 1/4 raisins
- 1/4 coconut
- 1/4 baking powder
- 1 granulated sugar
- 1/2 water
- 1 2/3 heavy cream
- 1 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch).
2. Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes).
3. While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
4. Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
5. Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
6. Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.
Title: Chocolate-Cluster Peanut Butter Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 instant vanilla pudding
- 1 peanut butter
- 1 Cool Whip
- 1/2
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Bake cake mix as directed in 2 9in greased and floured cake pans.
3. Cool 10 minutes, remove from pans.
4. Cool completely.
5. Meanwhile, pour milk in a med bowl.
6. Add dry pudding mix.
7. Beat 2 minutes.
8. Add peanut butter, mix well.
9. Chill until ready to use.
10. Mix peanuts and melted chocolate, stirring until evenly coated.
11. Drop by teaspoonfulls onto a waxed paper covered cookie sheet.
12. Chill 10 minutes or until firm.
13. Place one of the cake layers on a platter, spread with 1 cup of pudding mixture.
14. Cover with 2nd cake layer.
15. Gently stir Cool Whip into remaining pudding mixture.
16. Spread over top and sides of cake.
17. Decorate with chocolate-peanut clusters.
Title: Chocolate Mousse
Ingredients:
- 12 eggs
- 4 confectioners' sugar
- 3/4 heavy cream
- 1 1/2 vanilla
- 1
Instructions:
1. Use a double-boiler to melt 12 oz. semisweet chocolate chips with 3 Tbs. water. Allow to cool to near room-temperature.
2. Beat 4 egg yolks- then add 3/4 cup confectioners sugar. Beat until thick, light-yellow and ribbon like. ( Sort of resembles taffy) Set aside.
3. Beat 1 1/2 cups heavy cream until stiff with 1 teaspoons vanilla. Set aside.
4. Beat 4 egg whites with a little sugar until stiff peaks form.
5. Make sure the chocolate has cooled to near room-temperature and beat the first 3 mixtures together- then fold in the egg whites.
6. Pour into individual serving cups and chill 6 hours. (Little individual Ziploc tupperware containers work very well, plus you can give them away!).
7. Top with whipped cream and toasted almonds just before serving.
Title: Po'e (Tahitian Fruit Pudding)
Ingredients:
- 6 -8 bananas
- 1/2 brown sugar
- 1 arrowroot
- 2 cornstarch
- 1 vanilla
- coconut cream
Instructions:
1. Preheat oven to 375°F.
2. Puree the bananas in a blender or food processor. It should yield 4 cups.
3. Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking.
4. Pour the mix in a buttered 2-quart baking dish.
5. Bake for 30-45 minutes, or until the pudding is firm and bubbling.
6. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
7. Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls.
8. Top with a dollop of coconut cream and a little more brown sugar and serve.
Title: Lemon Curd Coils
Ingredients:
- 1/2 unsalted butter
- 1/4 sugar
- 2 eggs
- 1 lemon juice
- 1 flour
- 1/4 salt
- 1 egg
- 1/4 sugar
- 1/4 unsalted butter
- 8 fresh lemon juice
- 1/2 lemon zest
- 1 salt
Instructions:
1. To prepare cookies:
2. Preheat oven to 400 degrees and line baking sheets with parchment paper.
3. In a bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
4. Add egg and lemon juice and mix until thoroughly combined.
5. Reduce speed to low, add flour and salt and mix until incorporated (if dough is too stiff to pipe, add an additional 1/4 teaspoon lemon juice or beaten egg).
6. Transfer dough to a pastry bag fitted with a #21 round tip.
7. On prepared baking sheets, press dough into a 1-inch wide coil, building up two layers of dough.
8. Repeat with remaining dough, placing cookies 2 inches apart.
9. Bake until cookies are set but not browned, 6 to 8 minutes.
10. Remove from oven and quickly make indentations in centers of cookies with the end of a wooden spoon.
11. Cool cookies on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
12. To prepare lemon curd:
13. In a double boiler over gently simmering water, combine egg and sugar, whisking continually.
14. Add butter, lemon juice, lemon zest and salt and continue whisking until curd is thickened and has reached 160 degrees.
15. Remove from heat.
16. Using a small spoon, fill centers of cookies with lemon curd.
17. Cover and refrigerate up to 1 week.
Title: Red Pumpkin Milk Pudding For Valentine's Day
Ingredients:
- 1 pumpkin
- 10 cashews
- 1/2 milk
- 1 1/4 sugar
- 3 -5 rose essence
- 3 -5 golden raisins
- 5 saffron strands
- 5 -6
- 7
Instructions:
1. Soak the cashewnuts in water for 30 minutes.
2. Add these with boiled red pumpkin pieces and sugar.
3. Grind this very well in a grinder.
4. Boil milk in a large vessel.
5. Add the ground mixture to the boiled milk and mix well.
6. Since this mix itself will be thick, there is no need for adding condensed milk.
7. Add a few drops of rose essence and food colour.
8. Garnish it with cut almond pieces, a few strands of saffron and a few raisins.
9. Note: If your adding the strands of saffron, then separate food colour may not be required because saffron will provide a nice yellow colour to the pudding.
10. Serve warm.
Title: Apple Streusel Squares
Ingredients:
- 3/4 pecans
- 1/3 light brown sugar
- 6 butter
- 2 vanilla extract
- 3/4 ground cinnamon
- 2 flour
- 1/4 white sugar
- 1/4 salt
- 1/2 butter
- 3 butter
- 2 apples
- 1/2 dark raisin
- 1/3 light brown sugar
- 1/2 ground cinnamon
- 1 cornstarch
- 2 fresh lemon juice
Instructions:
1. Set oven to 375 degrees.
2. Lightly grease a 13 x 9-inch metal baking pan.
3. Prepare the streusel topping (as follows).
4. In a medium bowl, with hands, mix the 3/4 cup flour, pecans, 1/3 cup brown sugar, butter, vanilla and cinnamon until the mixture comes together; set aside.
5. To prepare the crust: In a large bowl, mix together the 2 tbsp flour sugar and salt.
6. Cut in 1/2 cup COLD butter into small bits.
7. With fingertips, blend the cold butter into the flour mixture, until it resembles fine crumbs.
8. Press the mixture into the bottom of the prepared baking pan.
9. Bake crust for 15-20 minutes, or until golden brown (crust may crack slightly).
10. Meanwhile, in a 10-inch skillet, over medium heat, cook the apples, raisins, brown sugar, cinnamon, and 3 Tbsp butter for 15 minutes, stirring occasionally, until the apples are tender (but not mushy).
11. In a cup, mix the cornstarch and lemon juice; stir the mixture into the apple mixture (the mixture will thicken almost immediately); remove from heat.
12. Spoon the apple mixture evenly over the baked crust.
13. Scatter the streusel mixture over the apple mixture in the pan.
14. Bake for 30 minutes, or until streusel is browned.
15. Cool completely in the pan on a wire rack.
16. When cold, cut lenghwise into 3 strips, then cut each strip crosswise into 5 pieces.
Title: Norwegian Hazelnut Cake
Ingredients:
- 3/4 hazelnuts
- 1/2 butter
- 1 1/2 white sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 heavy whipping cream
- 1 eggs
- 3 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease the bottom of one 10 inch springform pan.
3. Reserve 8 whole nuts for garnish.
4. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
5. Melt margarine or butter in a small saucepan over low heat, cool.
6. In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
7. Add flour, baking powder, salt, and ground nuts, mix well.
8. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
9. Spread batter into prepared pan.
10. Bake at 350 degrees F.
11. for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
12. Cool in pan for 15 minutes then remove sides of pan.
13. Remove pan bottom and invert onto a serving plate.
14. Cover with a cloth towel and cool for another 30 minutes before glazing.
15. To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
16. Stir in 1/2 teaspoon vanilla extract.
17. Spread glaze over top of cooled cake, allowing it to run down the sides.
18. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.
19. Enjoy!
Title: Ugly Cake
Ingredients:
- 1 egg
- 1 margarine
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 eggs
- 2
Instructions:
1. Mix the ingredients for the first layer and press into a 9 x 12 greased pan.
2. Beat the ingredients for the second layer with a mixer and pour over first layer.
3. Bake at 350°F for 35 minutes.
Title: Karreno's Kitchen Banana Pudding
Ingredients:
- 2 instant pudding mix
- 1 water
- 2 heavy whipping cream
- 3 bananas
- 1
- 4
Instructions:
1. Place Instant Pudding Mix, Water, and Condensed Milk in a large blender, and blend until it's fully blended. (usually about 1 minute).
2. Pour it in a separate large bowl and place it in the refrigerator for 5 hours.
3. When the refrigeration is complete, pour 3 cups of heavy whipping cream and blend for 1 minute. The consistency would turn into a creamy white butter
4. Mix the processed heavy whipping cream with the refrigerated mix.
5. Mix until everything is well blended for about 3-5 minutes
6. For design purposes, take out 8-10 Wafers for from the box and use a blender to granulate it (it should take no more than 5 seconds, otherwise it would get sticky).
7. Break the remaining cookies into small chunks (4-8 pieces per cookie) and add it to the mix,.
8. Slice 3 bananas into small pieces (1/8 inches) and add it the mix.
9. Mix everything together by hand to ensure all cookie pieces and banana pieces are fully covered with pudding cream.
10. Pour the pudding into a bowl and start decorating it by using the ground cookies and the remaining banana.
Title: Caramel Apple Pudding Cake
Ingredients:
- 1 apple pie spice
- 1 milk
- 1/3 apple
- 1 hot water
- 1 1/2 brown sugar
- 3/4
Instructions:
1. Preheat oven to 375.
2. Whisk together cake mix and spices in a mixing bowl.
3. Blend in milk, making sure that you don't leave any "clumps" of cake mix. Fold in chopped apple.
4. Spread batter in greased 9" square pan.
5. Stir brown sugar into hot water until dissolved. (I heat the water in the microwave in a glass measuring cup, then pour it and the brown sugar into the mixing bowl that I just scraped the batter out of to save washing another pot or bowl.).
6. Pour dissolved mixture carefully over batter in pan. DO NOT STIR.
7. Bake 25-30 minutes, until cake is set and starts to pull away from sides of pan. (The cake will be on top of the hot caramel sauce at the bottom of the pan.).
8. Serve warm, with some of the sauce spooned over each serving. Top with cinnamon or vanilla ice cream or whipped cream, if desired.
Title: Pink Meringues With Strawberry Sauce
Ingredients:
- 100 sugar
- 75 icing sugar
- 3 strawberries
- 1
- 250
- 2
- 300
Instructions:
1. Preheat the oven to 120C/110C Fan/Gas 1. Line two baking trays with baking paper. Mix the caster sugar and icing sugar together.
2. Whisk the egg whites in a clean, dry bowl until they form stiff, glossy peaks (this is best done with an electric mixer).
3. Add a dessertspoon of the sugars, one at a time, whisking until stiff again after each addition. Add the colouring with the last spoon of sugar.
4. Using 2 dessertspoons, put the mixture into 12 piles on the baking trays, lifting it out with one spoon and easing it off with the other.
5. Bake for about an hour - if they can be lifted off the paper easily, they're ready.
6. Puree a third of the strawberries with the conserve. Whip the cream until it just holds its shape.
7. Fill the meringues with the rest of the strawberries, cream and sauce.
Title: Jammie Biscuits
Ingredients:
- 175 butter
- 200 sugar
- 2 eggs
- 1 vanilla
- 425 plain flour
- 1 baking powder
- 7 icing sugar
- 100 butter
- 200 icing sugar
- 1 1/2 vanilla
Instructions:
1. Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
2. Sift in the flour, baking powder and 1/2 tsp salt and combine with a spatula to form a soft dough.
3. Divide the dough into two balls and flatten each half in a disc. Wrap in clingfilm and chill for 1 hour to firm up.
4. Preheat the oven to gas 4, 180C, fan 160C and line three large baking sheets with nonstick baking paper. Dust a clean work surface generously with flour, then remove one disc from the fridge and cut it in half (this will make it easier to roll). Roll out one half at a time to around 1/2cm (1/4in) thick. Using a round 7.5cm (3 1/4in) biscuit cutter, stamp out 10 rounds from each half. Transfer the rounds to the baking trays with a palette knife, leaving a small gap between each one.
5. Using a 6-6.5cm (2 1/2 - 2 3/4 in) star-shaped biscuit cutter, stamp out star shapes in the middle of half the biscuits. Repeat with the remaining chilled dough to make about 40 biscuits - 20 bases and 20 with stars stamped out. You will need an even number of bases and star-shaped rounds for sandwiching the biscuits.
6. Bake for 8-10 minutes, until lightly golden. Leave to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
7. To make the buttercream filling, combine the butter, icing sugar and vanilla in a large bowl. Beat with an electric whisk until light and soft. It may feel a little stiff at first, but continue beating and the mixture will eventually come together.
8. To assemble the biscuits, spread a teaspoon of buttercream over the base of each whole biscuit. Top the layer of buttercream with a layer of jam, putting most of the jam in the centre, and just a thin covering at the edges. Gently press the stamped-out star biscuits on top and dust with a little icing sugar.