- 375g (1 1⁄2 cups) unsalted butter, softened
- 200g (1 cup) sugar
- 5ml (1 tsp) vanilla essence
- 1 egg
- 420g (3 1⁄2 cups) golden cloud cake flour, plus more for dusting or similar
- 3ml (1/2 tsp) salt
- 65ml (¼ cup) ALL GOLD melon & ginger jam
- Icing sugar, for dusting
Heat oven to 180°c. Grease and line a baking sheet. Beat butter and sugar with a hand mixer or wooden spoon until light and creamy. Add vanilla and egg; beat well. Add flour and salt; mix well. Transfer dough to a floured surface, form into a disk, roll until 3cm thick. Using a star or round cookie cutter, (or any shape of your choice), cut out cookies and transfer to baking sheets. Chill for 30 minutes. Using a much smaller cookie cutter of the same shape, cut out centers of half the cookies; discard centers. Bake cookies until lightly browned, 10-12 minutes; cool. Dust cookie with the cut outs, with icing sugar. Place 1 teaspoon ALL GOLD jam in center of each whole cookie; spread (not to the edge). Top each with the cut out cookies.
Tip: use any flavour ALL GOLD jam that you have in your cupboard.
Courtesy of ALL GOLD