These are another “very traditional” Austrian cookies – a rather splendid version of the British Jammy Dodger, but I am telling you, infinitely more delicate! The trick with this cookie, is to find something to punch out “the smaller” circles with. I have a special cutter “imported” all the way from Austria! But I reckon you could get away with one of those “Apple Corer” devices? Or maybe make your own out of some card? Or if you are lucky you can find a mini heart cutter.
Ingredients: (this by the way is a basic shortbread recipe, made more special..)
- 300g plain flour
- 200g butter
- 100g icing sugar (instead of caster sugar)
- Packed of vanilla sugar*
- 1/2 grated lemon rind
- 1 egg (though I used up 3 egg yolks from another recipe that need egg white)
- Jam (raspberry or apricot)
- Crumble together butter and flour
- Add the egg(s), icing sugar, lemon and vanilla sugar
- Knead into a smooth dough
- Roll out thinly (remember you will be eating two of these as “one cookie)
- Start cutting your shape – you will need the same number of “plain” under sides of the cookies and “hole punched” top sides of the cookies. If you have a mini heart shaped cutter, that would look especially pretty with the jam!
- Bake for 12-15min at around 170-180C
- Take out and whilst hot, add jam and place top biscuits
- Still,whilst hot, dust on some icing sugar. The now heated jam, will melt any that lands in the middle
- Cool & Enjoy!
To my own surprise I actually made these with Red Ted AND Pip Squeak. It was a challenge, but we got there and Red Ted loved it!
Here are some pretty variations (from around the web):
Oh and taking part in