Preheat the oven to 180°C, fan 160°C, gas 4. Using an electric mixer, cream the butter and caster sugar together until light and fluffy.
Tip in the flour, beating until the dough resembles large breadcrumbs. Bring the dough together with clean hands and roll out on a lightly floured surface to 5mm thick before cutting into 70 stars using a 6.5cm star cutter.
Place on a baking sheet lined with baking parchment, chill for 15 minutes then bake for 12-15 minutes in batches until the biscuits begin to turn golden at the edges.
Remove from the oven and allow to cool completely on the baking sheet before spreading ½ teaspoon raspberry jam on half the biscuits. Top with the remaining biscuits to create sandwiches. Set aside.
To make the glaze, stir the icing sugar, the extra tablespoon of butter and 2 tablespoons of water together. Spread the glaze over the top of the biscuits (or pipe on a design) and decorate with a glacé cherry piece.
Cook's tip: these festive biscuits would make a great gift, when dry wrap and place in pretty gift boxes for the perfect edible gift.