makes
15
prep
30 minutes
cook
15 minutes
difficulty
Mid
makes
15
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 185 g butter, at room temperature
- 110 g (½ cup) caster sugar
- 1 tsp natural vanilla essence or extract
- 1 egg yolk
- 300 g (2 cups) plain flour
- ¼ tsp salt
- 110 g (⅓ cup) raspberry jam, warmed slightly
- icing sugar, to dust
Cooling time 15 minutes
Chilling time 30 minutes
Instructions
Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg yolk and beat well. Sift together the flour and salt. Add to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
Divide the dough in half. Use a rolling pin to roll out one portion of dough between two sheets of non-stick baking paper to 5 mm thick. Use a 6 cm fluted round cutter to cut out rounds of dough. Use a palette knife to transfer to the lined trays, leaving about 2 cm between each for spreading. Repeat with the remaining dough portion, rerolling off-cuts, to make about 30 rounds in total. Place the trays in the fridge for 30 minutes to chill.
Use a 2 cm heart, fluted round or star-shaped cutter to cut the centre from half of the chilled cookie rounds.
Bake for 15 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
Spoon 1 tsp of the warm jam onto each of the cookie bases and spread to about 1 cm from the edge. Dust the cookie tops generously with icing sugar. Carefully sandwich the cookies together, pressing gently to join.
Baker’s tips
• These cookies will keep in an airtight container, layered with baking paper, at room temperature for up to 1 week. Dust with icing sugar again if desired before serving.
Photography, styling and food preparation by China Squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
