Spring Jam Sandwiches
Makes 25 to 30 cookies
Ingredients
Plain flour – 150 grams
Butter – 150 grams
Caster sugar – 100 grams
Almond meal – 150 grams
Finely grated zest of 1 lemon
Lemon juice – 1 tsp.
Any Fruit jam or preserve (pineapple, marmalade, berry)
Method
Beat softened butter and sugar in a bowl. Fold in the flour, almond meal and lastly the zest. Divide dough in half. Cling wrap, flatten and refrigerate for 30 minutes. Roll out dough to 3mm. Use a 4 cm flower shaped cookie cutter to cut out the cookies. Place 1 inch apart. on a tray lined with baking paper. use a 2 cm flower shaped/round fluted cutter to cut the centers out of half the cookies. Repeat till all the dough is used up.
bake cookies for 6-8 minutes, or just golden brown around the edges. let it cool.
Heat jam to thin it. Place a little softened jam in the center of the uncut cookie and then stick the cookie with the hole, on top. Leave to set and stick together.
I promise you there will be none left for storing!
