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.
Ingredients
375g soft flour
250g butter
125g icing sugar
1 egg yolk
1 tsp vanilla extract
jam (ideally seedless raspberry or redcurrant)
Method
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
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Long Newnton, Tetbury
Gloucestershire GL8 8RP
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enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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