Ingredients
Method
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For the cookies:
- 125 g butter
- 110 g caster sugar
- 2 t vanilla extract
- 1 free-range egg
- 225 g cake flour
- ground cinnamon, for sprinkling
- brown sugar, for sprinkling For the raspberry jam:
- 500 g raspberries
- 225 g caster sugar
- 1 lemon, juiced
- 1 stick cinnamon
Method
Ingredients
Preheat the oven to 160°C.
To make the cookies, cream the butter and sugar for 5 minutes until pale and creamy. Beat in the vanilla and egg for 3 minutes. Sift in the flour and beat until the mixture comes together.
Roll out the dough thinly between 2 sheets of baking paper, then chill for 30 minutes. Cut out stars using a cookie cutter and place on a baking tray lined with baking paper.
Sprinkle with brown sugar and cinnamon and bake for 8–10 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.
To make the jam, place all ingredients in a saucepan and bring to the boil, stirring, until the sugar dissolves. Reduce to a simmer and cook for 15 minutes, or until thickened. Place a spoonful of jam in the centre of half the cookies and sandwich with the remaining ones.
Cook's note: Raspberries and lemons are the perfect mix of sweet and tart. Combine the flavours in home-made jam – it’s a great way to use up extra raspberries, and making the jam yourself lets you control the sweet-tangy ratio.
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