Ingredients
- 450 gflour
- 75 galmond flour (ground almonds)
- 1 tspground cinnamon
- 1 tspbaking powder
- 1 tspsea salt flakes
- 340 gbutter
- 250 gsugar
- 2 largeeggs
- 1 tspStaffords Vanilla Extract
- 2 jarsStaffords Cranberry Jelly
- For dustingicing sugar
Made with Staffords
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Method
Pulse the flour and almonds together in a food processor until well mixed, then add the cinnamon, baking powder and salt and pulse to blend.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until very light, fluffy and pale, scraping down the sides from time to time. Add the eggs one at a time, beating well after each, then add the vanilla and beat until well combined.
Add the dry ingredients and mix on the lowest speed until incorporated. Divide the dough into 4 equal pieces, wrap each in cling film and pat into a flat disc. Chill for at least 2 hours.
Preheat the oven to 160°C. Working with one disc at a time, roll out the dough on a lightly floured surface, flouring and flipping the dough a few times so it doesn't stick to the counter.
Using a round cookie cutter about 6.5 cm in diameter, cut out as many circles as possible. Cut a 2.5 cm circle from the middle of half of them to make the tops (an inverted piping tip works well). Place on a baking-paper-lined tray about 2 cm apart.
Bake for 12 minutes or until the edges are very lightly golden. Repeat with the remaining dough, taking care not to overwork the scraps. Cool on wire racks.
Place the cranberry jelly in a small saucepan over low heat and whisk well to a spreadable consistency. Remove from the heat and allow to cool.
Spread a scant teaspoon of jelly onto the flat side of each full cookie. Dust the cutout cookies with icing sugar and sandwich them on top, creating a little window of jelly. Serve with tea or coffee.
