Directions

Making the biscuits

1. Preheat the oven to 190°C.

2. If you haven't done so already, whizz up the ground almonds in a nutri-bullet style blender to make a finer flour. It improves the texture of the biscuit.

3. Add all the biscuit ingredients listed above and mix well.

4. Pipe 16 biscuits onto a lined baking tray (they will spread), or in my case I pushed it into 16 silicone muffin cases

5. Cook for 13-15 minutes until slightly golden. Take the biscuits out of the oven and allow to cool on a wire rack.

The filling & construction

1. If you have homemade jam, skip this step. If not, pop the berries in the microwave for around 2 minutes - keep an eye on these to ensure they don't burn. Mash the berries with a fork to create a jam.

2. Top 8 biscuits with 20g 'jam' each.

3. In a small bowl add the sweetener, butter and vanilla and mix well.

4. On the remaining biscuits, top with the buttercream.

5. Put the biscuits together, so you have buttercream and jam sandwiched together.