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A very simple and delicious biscuit to make with kids. I’ve filled mine with raspberry jam, but feel free to get creative and fill them with what ever you like, Nutella, honey, lemon curd, the options are endless.
150 grams unsalted butter, at room temperature
75 grams caster sugar
1 teaspoon vanilla extract
1 medium free range egg
300 grams plain flour
raspberry jam (or your favourite jam flavour)
icing sugar for dusting
Preheat the oven to 180°C bake (or 160°C fan bake).
Line 2 baking trays with non-stick baking paper.
Cream the butter, sugar and vanilla in a bowl. Add the egg and mix until combined. Add the flour gradually, mixing until you have a soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Remove the chilled dough from the fridge. Cut it in half and return one half to the fridge. Dust the bench with a little flour and roll out the remaining half to 5mm thick. Use a 7cm round cookie cutter to cut out 20 shapes. (This gives you 10 bases and 10 tops). Use a thimble or other small hole cutter to create holes in the centre of the 10 tops for the jam.
Place the stars on the baking trays and bake for about 15 minutes or until golden brown. Remove and cool on a wire rack. Repeat with the remaining dough until you have roughly 40 cookies. (The number will depend on how big your cutter is.)
Once cooled, place a small dollop of jam in the centre of the base cookie, dust the top cookies with icing sugar and place over the bases.