Description
Delicate buttery flower-shaped sandwich cookies filled with sweet strawberry jam, featuring crisp edges, soft centers, and an elegant presentation perfect for any occasion.
Ingredients
- 300 ml strawberry jam
- 100 g unsalted butter, softened
- 175 g caster sugar, plus extra for sprinkling
- 1 large egg
- 1 teaspoon vanilla extract
- 200 g plain flour, plus extra for dusting
Instructions
- Preheat oven to 190°C (375°F) and line baking trays with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- Gradually fold in flour to form a soft dough.
- Shape dough into a ball, wrap, and chill for 10 minutes.
- Roll dough to about 5 mm thickness on a floured surface, then chill again for 10 minutes.
- Cut out cookies using a flower cutter, making holes in half for tops.
- Place cookies on trays and bake for 7–8 minutes.
- Remove briefly, sprinkle with sugar, then bake another 5–6 minutes until lightly golden.
- Cool completely on a wire rack.
- Spread jam on whole cookies and sandwich with cut-out tops.
- Serve and enjoy.
Notes
- Chilling dough helps maintain cookie shape.
- Avoid overmixing to keep cookies tender.
- Use parchment between layers when storing.
- Dust with powdered sugar for a decorative finish.
- Unfilled cookies freeze well for later use.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
