Double Decker Raspberry Cookies

Method

  1. Preheat the oven to 170°C (or 150°C fan forced)
  2. Place flour and icing mixture together in a bowl and whisk with a balloon whisk.
  3. Cut the butter up and add to the mix. With your fingertips, rub in until you have a crumble consistency.
  4. Add the egg yolks and vanilla extract and mix to a soft dough.
  5. Roll out the dough on a lightly floured board to the thickness of a dollar coin.
  6. Stamp out 40 shapes with your cutter.
  7. Cut a hole or another shape out of 20 of these, to create a cookie frame.
  8. Bake all the cookies on lightly greased baking sheets (leave some room around them as they will spread a little) for about 10 minutes, until just lightly browned.
  9. Allow to cool.
  10. Put the jam and raspberries together in a bowl and mash them together.
  11. Put a small teaspoon of the jam on the whole cookies and then top them with the cookies with a hole in them and gently sandwich.
  12. Dust with icing mixture to serve (optional).

Tip: You could use any small cookie cutters. We have used a round fluted style plus a mini heart-shaped cutter to make our “hole” shapes. Cookies will keep in airtight containers for several days.

Note: we also added a little passionfruit pulp in some of our cookies. You can experiement with different jam flavours too.