Categories: Cookies

Ingredients

• 250g (9oz) flour
• 125g (4 1/2oz) caster sugar
• 150g (5oz) butter
• 25g (1oz) ground hazelnuts
• zest of 1/2 lemon
• 1 egg yolk
• raspberry jam
• icing sugar

Directions

1. Whiz together 250g (9oz) flour, 125g (4 1/2oz) caster sugar and 150g (5oz) butter in a food processor until pea-sized crumb form.

2. Stir in 25g (1oz) ground hazelnuts, zest of 1/2 lemon and mix in 1 egg yolk to form a firm dough.

3. Roll out half the dough on a lightly floured surface, then cut into 2 1/2 inch rounds with a fluted biscuit cutter. Use a small heart-shaped cutter for the center.

4. Bake in a preheated oven at 170 degrees C. for 8 minutes until golden.

5. Roll out remaining dough, cut out and cook in oven.

6. Leave biscuits to cool.

7. Spread 1 tbsp. raspberry jam on each whole biscuit, dust hole-cut biscuits with icing sugar, then sandwich on top.

Email to a friend | Print this recipe | Back