These cookies are perfect for this time of the year. Imagine your favourite jam sandwiched between two buttery cookies. A dream that comes true!
250 g flour
100 g sugar
120 g butter
1 whole medium egg
1 medium egg yolk
zest of 1/2 lemon
1 teaspoon of fine salt
The jam you like most
Place the flour on a pastry board then make a hole in the center. Pour in this order: sugar, lemon zest (optional), salt and eggs at room temperature. Finally, add the cold butter cut into small pieces.
Combine it quickly with your hands. Mix the ingredients quickly for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic.
Form a loaf and wrap it in cling film. Let it rest for at least 1 hour in the fridge.
Preheat the oven to 180 C*. Remove the dough from the fridge, then roll out between two pieces of clingfilm to a 5mm thickness.
Use a round cutter to cut out as many biscuits as you can (about 30). Use smaller cutters of different shapes to remove the middle of half the biscuits.
Arrange the biscuits on a tray and bake for 12-14 minutes, then leave to cool.
Spread the jam on to each of the biscuits that don’t have holes in them, then top with those that do. Press down gently to create a sandwich. Spoon a little extra jam into the centres of the cut discs to fill.
Let it rest…and enjoy with a cup of tea!