Place butter, icing sugar and vanilla into an electric beater and beat until light and fluffy. Stir flour and rice flour into butter mixture until a soft dough forms. Turn dough onto a lightly floured surface and gently knead until smooth

Preheat oven to 160°C. Line 2 baking trays with baking paper. Half dough and form each piece into a round disc. Wrap dough in plastic wrap and refrigerate for 25 minutes or until firm. Roll 1 disc of dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 12 biscuits from dough and place onto a baking tray

Repeat with remaining dough, this time cutting a small star with a cutter from the centre of each biscuit. Place on remaining tray. Bake for 15 minutes or until firm to the touch and cooked through. Transfer biscuits to a wire rack to cool

Place the whole biscuits onto a flat surface. Spoon 2 teaspoons of jam onto each biscuit, spreading almost to the edge of biscuit. Dust icing sugar over remaining biscuits with star cut out. Place star biscuits over jam biscuits. Serve