Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
375g soft flour
125g icing sugar
1 egg yolk
1 tsp vanilla extract
jam (ideally seedless raspberry or redcurrant)
Let the butter soften at room temperature and then mix all ingredients together with your hands. Once a uniform ball has formed, cover in cling film and put in the fridge for at least 1 hour (can be up to 24 hours). Roll the dough with a rolling pin to about 1.5mm and use cookie cutters to form your cookies. Preheat your oven to 180 degrees. Line a tray with baking paper and bake the cookies at 180 degrees for about 10min. Let the cookies cool down and then use jam to glue a couple together.
Added by: Pavla
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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