The perfect accompaniment to afternoon tea, these cookies are also so quick and easy to make.
- 200 grams vegan butter, softened 100 grams icing sugar
- 1 tsp. vanilla essence
- 1 lemon, zested
- 300 grams flour
- 250 grams raspberry jam
BEAT butter and sugar together in a bowl using an electric hand mixer until creamy. Mix in vanilla and lemon zest. ADD in the flour and, using your hands or a wooden spoon, mix to form a smooth dough
ROLL the shortbread dough between two layers of baking paper until 5 mm thick. Place on a tray and refrigeratevuntil firm, about 20 minutes.
CUT out 6 cm rounds from the dough, rerolling the scraps to cut out more. Cut out a 2 cm hole using the back of a piping nozzle or a mini cookie cutter from the centre of half the cookies.
PLACE the cookies on a tray lined with baking paper and bake, in batches if needed, for 8-10 minutes or until the edges are just starting to turn lightly golden. Allow to cool.
SPREAD a heaped teaspoon of jam on a whole cookie and carefully place a cut-out cookie on top.
HANDS-ON TIME 25 min | TOTAL TIME 55 min | MAKES 17 cookies | VEGAN | QUICK & EASY
ALSO SEE VEGAN CHOC CHIP SKILLET COOKIE