Blow the family away with these jam sandwich cookies

By Faeza
02 June 2017

Makes 3 dozen


¦ 375g (1½ cups) unsalted butter, softened

¦ 200g (1 cup) sugar

¦ 5ml (1 teaspoon) vanilla essence

¦ 1 egg

¦ 420g (3½ cups) cake flour, plus more for dusting

¦ 3ml (½ teaspoon) salt

¦ 65ml (¼ cup) smooth peach jam

¦ Icing sugar, for dusting


Preheat 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 round cookie cutter, cut out cookies and transfer to baking sheets. Cool it for 30 minutes. Using a much smaller round cookie cutter (or any shape of your choice), cut out centres of half the cookies; discard centres. Bake cookies until lightly browned for 10

to 12 minutes; wait to cool. Dust cookie rings with icing sugar. Place a teaspoon jam in

the centre of each whole cookie; spread (not to the edge). Top each with a cookie ring.

Use any flavour jam that you have in your cupboard.