Christmas cut-out bikkies
makes 40 filled & 20 shapes | prep 45 mins (+ 1 hour 30 mins chilling & cooling time) | cooking 25 mins
380g unsalted butter, chopped, at room temperature 180g caster sugar 1 12⁄ tsp vanilla extract 14⁄ tsp sea salt 120g almond meal 1 egg 500g (3 13⁄ cups) plain flour 14⁄ tsp ground cloves 12⁄ tsp ground cinnamon Edible glitter and coloured sugar, to decorate Raspberry jam, to sandwich biscuits
1 Use electric beaters to beat butter, sugar, vanilla and salt in a bowl until pale and creamy. Beat in almond meal and egg until combined. Sift flour, cloves and cinnamon over butter mixture. Beat on low speed until just combined. Turn onto a lightly floured surface and bring dough together. Divide in half. Shape into rectangles. Wrap in plastic wrap. Place in the fridge for 1 hour to rest. 2 Preheat oven to 180°C/160°C fan forced. Line 3 baking trays with baking paper. Roll out 1 portion of dough between 2 sheets of lightly floured baking paper until 3-4mm thick. Cut into 7 x 5cm rectangles. Place on 1 prepared tray. Place in the freezer for 15 minutes to chill. 3 Repeat rolling and cutting with remaining dough. If it becomes soft or sticky, place in fridge for 15 minutes between rolling and cutting. Use a 4cm Christmas tree and 4cm angel cutter to cut out shapes from the centre of each rectangle. Place the shapes and cut-out rectangles on prepared trays. Sprinkle with glitter or sugar to decorate. Place in the freezer for 15 minutes to chill. 4 Bake all rectangle biscuits, swapping the trays halfway through cooking, for 12-14 minutes or until light golden. Set aside on trays to cool completely. Bake shaped biscuits for 7-8 minutes or until light golden. Set aside on trays to cool completely. 5 Spread full rectangles with 1 tsp jam. Sandwich with cut-out biscuits.