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Cover the dough with cling film and refrigerate for 30 minutes or until firm.
Then, place the dough on a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a cutter. For the holes in the middle of half of the cookies, a smaller cutter is needed.
Place all the cookies on baking trays. Bake for 10-12 minutes or until golden. Allow to cool on the trays.
Spread strawberry jam onto a whole cookie
Preheat the oven to 160°C.
Place a cookie with a hole in it over the whole cookie and press them together.
Place the butter and sugar in Braun’s food processor with the dough tool and beat until pale and creamy.
Add the vanilla, egg yolk and lemon zest and beat to combine.
Add the flour and beat until a smooth dough forms.
Sprinkle the cookies with icing sugar.
This recipe was prepared using Braun’s food processor. To recreate this recipe, you can use Braun’s food processor, which is part of the following collections:
Cover the dough with cling film and refrigerate for 30 minutes or until firm.
Then, place the dough on a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a cutter. For the holes in the middle of half of the cookies, a smaller cutter is needed.
Place all the cookies on baking trays. Bake for 10-12 minutes or until golden. Allow to cool on the trays.
Spread strawberry jam onto a whole cookie
Preheat the oven to 160°C.
Place a cookie with a hole in it over the whole cookie and press them together.
Place the butter and sugar in Braun’s food processor with the dough tool and beat until pale and creamy.
Add the vanilla, egg yolk and lemon zest and beat to combine.
Add the flour and beat until a smooth dough forms.
