Raspberry jam-filled vanilla star biscuits

Raspberry jam-filled vanilla star biscuits

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  • 6 to 8
  • Easy
  • 20 minutes
  • 10 minutes


  • 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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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