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Double decker Raspberry Cookies

Recipe

These sweetly designed cookies are great for sharing with loved ones.

Serves: 20 people   |   Prep time: 20 minutes   |   Cooking time: 10 minutes

British   |   Dessert

  

Ingredients

  • 250g Plain Flour
  • 100g Icing Sugar
  • 200g Salted Butter, at room temperature
  • 2 medium Egg Yolks
  • 1 tsp Vanilla Essence
  • 100g Raspberry Jam
  • 50g fresh Raspberries
  • 6/7cm Biscuit Cutter
  • Extra Flour

  

Method

  1. Pre-heat the oven to 170˚C/325˚F/Gas Mark 3.
  2. Put the flour and icing sugar together in a bowl and whisk with a balloon whisk.
  3. Cut the butter up and add to the mix. With your fingertips, rub in until you have a crumble consistency.
  4. Add the egg yolks and vanilla essence and mix to a soft dough.
  5. Roll out the dough on a lightly floured board to the thickness of a pound coin.
  6. Stamp out 40 shapes with your cutter.
  7. Cut a hole or another shape out of 20 of these, to create a biscuit frame.
  8. Bake all the biscuits on lightly greased baking sheets (leave some room around them as they will spread a little) for about 10 minutes, until just lightly browned.
  9. Allow to cool.
  10. Put the jam and raspberries together in a bowl and mash them together.
  11. Put a small teaspoon of the jam on the whole biscuits and then top them with the biscuits with a hole in them and gently sandwich.