Little filled biscuits

Whisk cane sugar, butter, vanilla powder, and syrup together into a light mixture.

Add one egg at a time while you whisk.

In another bowl, strain flour, salt, and baking soda and mix it.

Carefully fold the flour mixture in the sugar mixture until the dough has a consistent texture.

Wrap the dough in clingfilm and let it rest for 30-60 minutes in the fridge.

Roll out the dough on a flour scattered surface. Cut out half of the cookies with the cookie cutter without a hole in the middle and the other half with the cookie cutter with a hole in the middle. "Cut out the biscuits on a piece of baking paper so you do not have to move the biscuits around too much," Clara suggests.

Bake the biscuits for 8-10 minutes in a preheated fan-assisted oven at 180 degrees. Let the biscuits cool completely on a grid.

Assemble the biscuits with jam in the middle and sprinkle them with icing sugar. "You can also use lemon curd instead of jam for an extra fresh taste," Anna suggests.