Raspberry jam-filled vanilla star biscuits

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Ingredients

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

Cooking Instructions

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.

Browse more biscuit recipes here.