Recipes

BakeRecipes

Prep 30min (+ 15min cooling and 30min chilling time)Bake 15minMakes about 15

185g butter, at room temperature

110g (½ cup) caster sugar

1 teaspoon natural vanilla essence or extract

1 egg yolk

300g (2 cups) plain flour

¼ teaspoon salt

110g (⅓ cup) raspberry jam, warmed slightly

icing sugar, to dust

Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg yolk and beat well. Sift together the flour and salt. Add to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
Divide the dough in half. Use a rolling pin to roll out one portion of dough between two sheets of non-stick baking paper to 5 mm thick. Use a 6cm fluted round cutter to cut out rounds of dough. Use a palette knife to transfer to the lined trays, leaving about 2cm between each for spreading. Repeat with the remaining dough portion, re-rolling off-cuts, to make about 30 rounds in total. Place the trays in the fridge for 30 minutes to chill.
Use a 2cm heart, fluted round or star-shaped cutter to cut the centre from half of the chilled cookie rounds.
Bake for 15 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
Spoon 1 teaspoon of the warm jam onto each of the cookie bases and spread to about 1cm from the edge. Dust the cookie tops generously with icing sugar. Carefully sandwich the cookies together, pressing gently to join.

These cookies will keep in an airtight container, layered with baking paper, at room temperature for up to 1 week. Dust with icing sugar again if desired before serving.

This recipe is part of Anneka's SBS Food Bakeproof: Festive Cookies online column. For more Bakeproof columns and recipes, click here.

Photography by China Squirrel.

German Jam Cookies (spitzbuben)

Prep 30min (+20min cooling time)Bake 15minMakes about 50

Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and citrus zest until just creamy. Add the honey and beat until just combined. Add the egg and beat until evenly combine. Mix in the candied citrus rind.
Sift together the flour, baking powder, bicarbonate of soda and spices. Add the flour mixture to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
Roll heaped teaspoonfuls of the mixture into balls and place 5cm apart on the lined trays. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until they start to crack and are just cooked through.
Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.

The uncooked dough will keep covered in the fridge for up to 2 days. Roll and bake straight from the fridge.
These biscuits will keep in an airtight container at room temperature for up to 1 month.

This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies.

CLICK HERE for more Bakeproof recipes.

Photography by China Squirrel.

Pfeffernüsse (Spice Cookies)