Jammin' Cookies

Ingredients

140g Westgold Unsalted Butter, soft

80g coconut sugar

¼ tsp salt

1 egg plus 1 yolk

165g gluten free flour

½ tsp baking powder

1 ½ tsp mixed spice

65g ground almonds

Apricot or plum jam to join

Method

Cream butter and sugar in an electric mixer until light and fluffy. Beat in the egg & egg yolk until all combined. 

Add the dry ingredients and mix until the dough comes together. It is a soft mixture. 

Spread the dough out onto a piece of baking paper. Put another piece of baking paper on the top and gently roll on top of the paper with a rolling pin until smooth and around 3mm thick. Place in the fridge until firm. 

When firm, peel off the paper from one side, then turn over the dough and peel the paper from the other side.  Leave the dough sitting on the baking paper. 

Dip the cutter in gluten free flour to prevent it sticking to the dough. Cut out circles (we used a 6.5cm cutter) and place cookies on a baking paper lined tray. 

Press the left-over dough back together and reroll again in-between the sheets of baking paper. 

Return to the fridge to firm up. 

Cut out the rerolled dough in circles. Use a small cutter to cut out the circles in the middle of half the cookies. 

Preheat oven to 160 degrees. Bake 12-15 minutes until lightly golden brown. Remove from the oven and set aside to cool. 

To finish:

Spread the jam onto the bottom of the cookie and place the cookie with the hole onto top. Fill the hole with a little extra jam if necessary.

Store in an airtight container. Dust with icing sugar when ready to serve.