170g caster sugar
1 medium egg
dash vanilla essence
200g plain flour
1 jar of Moran’s strawberry jam
Icing sugar to decorate
In a mixing bowl, cream the room temperature butter and caster sugar together until pale in colour.
Add the egg and vanilla and combine.
To this add in the sieved flour and salt and mix.
Turn this dough out onto a floured surface and shape into a ball.
Wrap this in cling film and chill for 25 minutes.
Once rested, roll out on a floured work surface about 5mm in thickness and cut out 28 discs using a 7cm snowflake cutter. Taking a smaller snowflake cutter, cut this shape into the center of half your biscuits.
Place them on two lined baking sheets and return to the fridge to rest for a further 20 minutes. This ensures they keep their shape while baking.
Preheat your oven to 180°C / 160°C Fan / Gas 4
Take from the fridge and place directly in the oven and bake for about 10-12 minutes or until golden brown.
Remove and allow to cool.
Dust the 14 cookies with the hole in the center with icing sugar and set aside.
Once cooled, spread some Moran’s strawberry jam onto the base cookie and top with the icing sugar dusted snowflake cookie and sandwich them together.