Categories: Cookies
Ingredients
- 250g (9oz) flour
- 125g (4 1/2oz) caster sugar
- 150g (5oz) butter
- 25g (1oz) ground hazelnuts
- zest of 1/2 lemon
- 1 egg yolk
- raspberry jam
- icing sugar
Directions
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Whiz together 250g (9oz) flour, 125g (4 1/2oz) caster sugar and 150g (5oz) butter in a food processor until pea-sized crumb form.
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Stir in 25g (1oz) ground hazelnuts, zest of 1/2 lemon and mix in 1 egg yolk to form a firm dough.
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Roll out half the dough on a lightly floured surface, then cut into 2 1/2 inch rounds with a fluted biscuit cutter. Use a small heart-shaped cutter for the center.
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Bake in a preheated oven at 170 degrees C. for 8 minutes until golden.
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Roll out remaining dough, cut out and cook in oven.
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Leave biscuits to cool.
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Spread 1 tbsp. raspberry jam on each whole biscuit, dust hole-cut biscuits with icing sugar, then sandwich on top.