Preheat the oven to 170°C.
Rub the flour, butter, icing sugar, and salt together until the mixture resembles breadcrumbs.
Mix in the egg yolks until a dough forms.
Roll out the dough on a floured surface to 0.5cm thickness.
Cut shapes from the dough using a 4cm cutter.
Use a 2cm fluted cutter to remove the center from half of the biscuits.
Bake the biscuits on a tray for 10 to 12 minutes until golden-brown.
Transfer the biscuits to a wire rack to cool completely.
Spread raspberry or apricot jam onto the whole biscuits and top with a biscuit containing a hole.