Raspberry Sandwich Cookies
Rated 5.0 stars by 2 users
These cheerful cookies are as pretty as they are delicious. Two buttery, melt-in-the-mouth biscuits are sandwiched together with Tiptree’s sweet, fruity Raspberry Seedless Conserve, the jam peeking through the middle with a lovely pop of colour. You’ll need to set aside time to make these, but they are a perfect easy weekend bake. Ideal for sharing, gifting, or simply enjoying with a cup of tea.
Ingredients
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250g unsalted butter, softened
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125g caster sugar
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1 tbsp honey
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1 tsp vanilla extract
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2 medium egg yolks
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350g plain flour
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120g Tiptree Raspberry Seedless Conserve
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Icing sugar to dust
Directions
Make the dough
Cream the butter, sugar, and honey until light and fluffy using a hand or stand mixer. Add the vanilla extract.
Add the beaten egg, a little at a time. Beat well after each addition until well-combined, scraping down the sides of the bowl each time.
Sift in the flour and mix well, stopping as soon as a dough comes together. Over-mixing will make the biscuits tough.
Bring the dough together using your hands, shape into a ball and divide into two.
Flatten each piece into a large disc, around 1cm thick. Wrap each disc in cling film and chill for an hour.
Roll out the dough
Preheat the oven to 180°C/160° fan / Gas Mark 4
Line 2 baking sheets with baking parchment.
Take the dough out of the fridge and roll out each half to a thickness of 5mm in between 2 sheets of baking parchment or cling film.
Using the large cutter stamp out 20 circles of dough. Use the small cutter to stamp out a central hole in half of them. Keep the holes to bake as mini biscuits later or combine and re-roll any dough trimmings to make more cookies. Chill the biscuits if you are not baking straight away.
Place the biscuit dough circles on the prepared trays and space them about 3cm apart.
Bake the biscuits
Bake for 10-15 minutes until lightly golden. Allow the biscuits to cool and harden on the baking trays.
Assemble the biscuits
When cold match up the cookies with a base and a top. Loosen the jam with a spoon to make it more spreadable. Starting with a full cookie, add 1tsp of Tiptree Raspberry Seedless Conserve to the middle, spread it out slightly then place a cookie with hole on top. Press down gently to sandwich them together. Repeat until all the sandwich cookies are made.
Dust with icing sugar for a pretty effect.
Eat straight away. You can store them for 2-3 days in an airtight tin, but the biscuits will soften from the jam. You can always store unfilled biscuits for 5 days in an airtight tin and sandwich them with conserve just before serving.
Variations
For a creative twist, use your favourite Tiptree Conserve or Curd instead of Raspberry Seedless Conserve; you can even use Tiptree Chocolate or Caramel Spread.
Additional Information
You will need a 5cm large cookie cutter and a 2.5-3cm round or shaped metal cookie cutter, like a circle, a heart, or a star. If you don’t have cookie cutters you can use a small glass and a bottle cap or piping tip of the correct size instead.
