makes
30
prep
30 minutes
cook
12 minutes
difficulty
Easy
makes
30
serves
preparation
30
minutes
cooking
12
minutes
difficulty
Easy
level
Ingredients
- 375 g (2½ cups) plain flour, sifted
- 235 g (2½ cups) hazelnut meal
- ½ tsp ground cinnamon
- 1 pinch salt
- 250 g unsalted butter, at room temperature
- 120 g (1 cup) icing sugar, plus extra, for dusting
- 1 tbsp milk
- 1 tsp vanilla essence
- 175 g (½ cup) raspberry jam
- extra, icing sugar, sifted
Chilling time 30 minutes
Instructions
Preheat the oven to 180°C. Line four baking trays with baking paper.
Combine flour, hazelnut meal, cinnamon and salt in a mixing bowl. Mix to combine and set aside.
Place butter into a medium mixing bowl. Using an electric mixer, beat the butter until light and fluffy, about 4 minutes. Add icing sugar and beat well to combine. Stir in flour mix, milk and vanilla. Mix to a soft dough. Turn out onto a floured surface and knead lightly. Divide dough into two rounds, wrap each in plastic wrap and refrigerate for 30 minutes.
Working in batches, roll each piece of dough between 2 sheets of baking paper until 3 mm thick. Cut out 60 rounds using a 6 cm-round fluted cookie cutter. Place 30 of the rounds onto the lined baking trays, allowing room for spreading. Cut the centre out of the remaining 30 rounds using a 2.5 cm-round cookie cutter. Place the cookie rings onto the lined baking trays, allowing room for spreading.
Bake for 12 minutes or until lightly golden around the edges. Remove from oven and allow to cool on trays.
To assemble, spread a little jam onto the cookie bases. Dust the remaining cookies that have the centre hole with icing sugar. Sandwich cookies together.
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.
