These classic little cookies from a few ingredients are always a hit. They are crumbly in texture and delicate in flavour. I would make them all year round not just at Christmas. Fun to make and worth a try!
Ingredients – makes 16 pieces (5” diameter cookies)
For the dough:
- 380 gram (~ 3.5cups) white pastry flour
- 250 gram (~ 2 sticks or 1 cup) butter – spreadable temperature
- 120 gram ( 1 cup) powdered sugar
- 1 teaspoon vanilla essence
- 3 egg yolks
- grated zest of 1 un-waxed lemon
For the filling
- 8 tablespoons smooth apricot jam
- In a larger bowl rub the flour and butter together into a crumble – the butter has to be soft enough to make the crumbles easily but avoid it being too warm and runny.
- Add the powdered sugar, vanilla essence, 3 egg yolks, grate in the lemon zest and work the ingredients into as smooth dough.
- Wrap in foil and rest in the fridge for at least an hour, you could leave it longer or even overnight.
- Pre-heat oven to 200°C / 400°F (A bit lower, 180°C for fan assisted ovens).
- Roll out the dough – thickness is about ⅓ of a pencil – using a cookie cutter take out the shapes, cut a smaller circle out of half of the cookies (- I used the top cup of a miniature bottle, after much searching).
- Line a baking tray with parchment paper, place the cookies on.
- Bake them for 15-20 minutes, in a 200°C / 400°F oven, they should be a light biscuit colour, turn the heat down if think they are browning too fast.
- Remove the cookies from the oven and let them cool completely.
- Carefully stick a full and ring piece together with a teaspoon of apricot jam.
- Dust with powdered sugar.