Crispy cookies


Hearts, stars, flowers…


  • 300 g plain flour
  • 50 g icing sugar
  • 200 g butter at room temperature
  • vanilla extract
  • jam of your choice

Preparation method
Mix the ingredients into dough. Using your fingertips, rub the ingredients together until the mixture becomes ready to be rolled out.
Form the dough into a ball, wrap up in a plastic bag or foil and put into the fridge for about an hour.
Put the dough on the floured work surface and roll it out to the thickness of 2-3 mm. Using cookie cutters make shapes (flowers, pine trees, circles, stars or whatever shapes you have).
Cut in holes in the middle of half of the cookies.
Roll out the rest of the dough, cut out shapes, make holes. Keep repeating until you have used up all the dough.
Preheat your oven to 180°C.
Cover the baking tray with baking paper and place cookies. Bake for about 5-7 minutes (those holed out will take less time to bake).
Be very careful as the cookies must not turn brown.
Leave baked cookies cool down and then fill them with jam. Place half a spoon of jam onto a whole cookie and then cover it gently with the other half (with a hole). Press very gently to stick the two halves.
Serve them sprinkled with icing sugar.
If you decide to make hearts for Valentine’s Day, use bright red jams; for Christmas make stars with plum jam; use apricot jam for Easter, etc.

“Sweetheart” - Image courtesy of Tina Phillips /


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