200g unsalted butter, softened
100g caster sugar
1 egg yolk
1 teaspoon vanilla extract
100g almond meal
250g plain flour
1 teaspoon ground cinnamon
Pinch of Murray River Salt Pink Flakes
To Serve:
150g raspberry / strawberry / cherry jam (for filling)
(optional) icing sugar
1. Preheat oven to 170°C fan-forced. Line 2 large baking trays with baking paper.
2. In a large mixing bowl use electric beaters to beat the butter and caster sugar together until creamed, pale and fluffy.
3. Add the egg yolk and vanilla extract to the creamed butter and continue to beat with the electric beater until smooth.
4. In a separate bowl, combine the almond meal, flour, cinnamon and Murray River Salt.
5. Transfer the flour mixture to the creamed butter and use a rubber spatula to combine until a shortbread style dough is formed.
6. Shape the dough into a disc, cover with cling wrap and chill in the fridge for 1 hour to firm up.
7. Roll the dough between two sheets of baking paper to 3-4 mm thick. Use a cookie cutter to cut festive shapes out of the cookie dough. Cut a smaller shape out of the centre of every second cookie if you wish for the jam to show through the centre.
8. Place the cut cookies onto the baking trays and bake for 10 minutes or until lightly golden at the edges. Cool the baked cookies on a wire rack.
9. To assemble the sandwich cookies, spread jam over the base cookies and use the top cookie to cover the jam and press down.
10. Store in an airtight container in a cool, dry place for up to 4 days.
