Jam sandwich cookies

The Sweet Rebellion
20 servings Cooking: 15 mins
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By Food24 May 07 2018
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Ingredients (8)

250 g butter — softened
125 g icing sugar
5 ml vanilla — extract
1 eggs — yolk only
350 g flour
pinch salt
200 ml jam — raspberry
1 Tbs icing sugar
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Raspberry jam recipe

Cream together the butter and icing sugar.

Add the vanilla extract and egg yolk and beat the mixture well.

Gradually mix in the flour and salt until you have a firm dough.

Do not overwork the mixture.

Shape the dough into a flat disc and refrigerate for at least 1 hour.

Preheat the oven to 180°C. 

Dust a rolling pin and your work area with flour.

Roll out your dough to 3mm thickness. 

Use a fluted or plain round cutter (about 5cm or 6cm in diameter) to cut out your biscuit shapes. 

Then use a second smaller cutter (eg. heart or flower) to cut out the centres of half the biscuits.

Place the biscuits about 2cm apart on a lightly greased baking tray. 

Bake for 12-15 mins, until the biscuits are just turning golden.

Allow the biscuits to cool on the tray for a few minutes, then place on a wire cooling rack to cool completely.

Once the biscuits have cooled, sift icing sugar over the biscuits with the cut out centres.

Place about a teaspoon of jam onto each of the solid biscuits, then place a cut-out biscuit on top and sandwich together.

Store the jam sandwich biscuits in an airtight container for a few days.

Reprinted with the permission of The Sweet Rebellion.


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