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Biscuits
180g unsalted butter
60g icing sugar, sifted
60g cornflour or custard powder
2 scant teaspoons baking powder
180g plain flour
Vanilla buttercream
100g butter, softened
2 teaspoons vanilla bean paste
1 cupicing sugar, sifted
Raspberry jam
250g fresh or frozen raspberries
250g caster sugar
Juice of ½ a lemon
½ teaspoon gelatine powder
Icing sugar, to serve
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