RASPBERRY JAM-FILLED VANILLA STARS

Makes 6 to 8

LITTLE EFFORT

GREAT VALUE

Preparation: 20 minutes Baking: 10 minutes

For the cookies: butter 125 g caster sugar 110 g vanilla extract 2t free-range egg 1 cake flour 225 g ground cinnamon, for sprinkling brown sugar, for sprinkling

For the raspberry jam: raspberries 500 g caster sugar 225 g lemon 1, juiced cinnamon 1 stick

1 Preheat the oven to 160°C. To make the cookies, cream the butter and sugar for 5 minutes until pale and creamy. Beat in the vanilla and egg for 3 minutes.

Sift in the flour and beat until the mixture comes together. 2 Roll out the dough thinly between 2 sheets of baking paper, then chill for 30 minutes. Cut out stars using a cookie cutter and place on a baking tray lined with baking paper.

3 Sprinkle with brown sugar and cinnamon and bake for 8–10 minutes. Allow to cool slightly then transfer to a wire rack to cool completely. 4 To make the jam, place all ingredients in a saucepan and bring to the boil, stirring, until the sugar dissolves. Reduce to a simmer and cook for 15 minutes, or until thickened. Place a spoonful of jam in the

centre of half the cookies and sandwich with the remaining ones.