Jam cookie sandwiches

Prep: 10 mins
Cook: 15 mins
Jam cookie sandwiches

425g plain flour

75g caster sugar

2 tsp vanilla extract

2 tsp freshly grated lemon zest, from 1 large lemon

4 egg yolks

325g butter, softened

raspberry or strawberry jam

icing sugar, for dusting

Heat oven to 180°C.

Sieve the flour into a large bowl. Add the caster sugar, the vanilla extract, the grated lemon zest, the 4 egg yolks and the butter. Stir with a wooden spoon until you obtain a dough.

Roll out the dough to 2cm thickness. Wrap with food wrap and put in the fridge for half an hour.

Take the dough out of the fridge and roll out on a floured work surface to 5mm thick. Cut disc shapes with a 6 cm cookie cutter.

Cut a hole right in the center of half of the discs. You can use a plain or a flower shaped cookie cutter.

Bake all the discs on baking trays for about 8 to 10 minutes, or until they take a light gold colour. Let them cool on the trays for a few minutes then move them to wire racks to cool down completely.

Spread raspberry or strawberry jam (about 1 tsp) on the whole discs and cover with the cut out ones.

Powder with icing sugar and serve.

Serves
makes 35

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Eggs, Sugar

Recipe Type
Party Food, Budget, Cakes & Baking, Easy Recipes, Entertaining, Kids Food, Lunch Box, Cookies & Biscuits

Level of Difficulty
Easy

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