Ingredients
- 300 g plain flour
- 200 g unsalted butter
- 100 g icing sugar
- 1 egg yolk
- 1 tbsp caster sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- zest of half a lemon
- Jam
Method
- Mix the flour, baking powder, icing sugar, caster sugar, add the vanilla essence.
- Melt the butter and add to the rest of the ingredients.
- Add the zest the lemon.
- Stir in the yolk.
- Pop in the fridge covered up for half an hour or until it has firmed up. You need the dough to be quite cold to roll, otherwise it will fall apart when trying to cut the shapes out.
- Pick your favourite cookie cutters and smaller ones that you can use to make a small hole in the middle. You will need to cut two out of all shapes, one with a small hole in so when you stick the two biscuits together (like jammy dodgers) you can see the jam.
- Bake on 170 (fan settings) for approximately 9-10 minutes. It bakes really fast, especially if you use small cookie cutters.
- Put on a wire rack to cool.
- Pick your favourite (non runny) jam and use a small tsp of it to stick the biscuits together in pairs.
- Sprinkle with icing sugar. Best to use a small sieve for this.
- Tip: use the egg whites for meringues. Pop in freezer bags, label and freeze.
