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Redcurrant jam sandwich cookies
(0 votes)
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 1 hr 35 mins
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Ingredients
for
20
- Ingredients
- ½ cup Whole wheat flour (plus extra for dusting)
- ¾ cup Rye flour
- ½ cup wholemeal Spelt flour
- ¾ cup Kamut
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ½ cup cold butter (diced)
- 1 egg (beaten)
- 4 ozs Redcurrant Jam (approx)
Preparation steps
1.
Mix together all the flours with the sugar and make a well in the center.
2.
Dot the butter around the edge and add the vanilla and the egg in the middle. Mix well into a dough, then quickly knead until smooth. If necessary, add a little cold water. Wrap in cling film and chill for 1 hour.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
4.
Roll out the dough on a floured surface about 4mm| 1/4" thick and cut out small rounds with a fluted cutter.
5.
Place on the baking trays and bake for 10-15 minutes until brown. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
6.
Spread the jam on half the cookies and press the remaining cookies on top.
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