Butter cookies with quick raspberry jam
| Serves: | Makes 10 cookie sandwiches |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- fresh raspberries
- 200 g white sugar
- 1/4 cup cold water
- 3 Tbsp lemon juice
- 1 x 300 g vanilla butter cookie mix
- 50 g butter
- icing sugar, for dusting
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Cooking Instructions
- To make the jam, combine all the ingredients in a small saucepan then allow to simmer for 10-15 minutes until thick.
- To check if the jam is ready, place a teaspoon-full onto a plate and allow to cool for 30 seconds. Drag your finger through the jam, if the edges don’t ‘bleed’ into one another, the jam is ready.
- Remove from the saucepan and transfer to a sterilised jar.
- Allow to cool completely before storing in the fridge for up to 1 month.
- To make the cookies, pre-heat the oven to 180°c and line 2 baking sheets with baking paper.
- Make the cookies following the package instructions.
- Cut shapes of your choice out of the rolled out dough, ensuring you have an even number of cookies to make sandwiches. Cut a smaller shape out of half of the cookies to allow the jam to peek through.
- Bake the cookies until they are golden brown then remove and allow to cool completely before sandwiching with the raspberry jam and dusting with icing sugar.
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