Ingredients

Method

• 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.

Browse more biscuit recipes here.