Rated 4.67 out of 5 based on 3 votes
- 140 g unsalted butter
- 70 g icing sugar
- 1/2 tspn vanilla bean paste
- 2 x egg yolks
- 210 g plain flour
- 1/2 x rind of a lemon
- 4 Tbls jam
Pre-heat the oven to 180 degrees Celsius without the fan if possible.
In a stand mixer, mix the butter and sugar until smooth and creamy. Add the vanilla paste and stir to combine, then add the egg yolks and continue to mix. Add the flour and mix briefly until it forms a dough.
Allow the dough to rest in the fridge for at least 30 minutes. Roll the dough between two sheets of baking paper until it is about 3mm thick. Cut out your desired shapes. It seems flowers are traditional, but I didn’t have a flower shaped cutter so I went for Christmassy stars. Set aside half of the cut out shapes for the top of the cookies. Carefully cut a circle from the centre of the reserved shapes. I used a plain piping bag nozzle.
Ensure you leave plenty of space between the biscuits on the baking tray as they will spread when baked. Bake in the pre-heated oven for 6-8 minutes or until lightly browned.
Once cool, put a small amount of jam on half of the cookies and top with the cookies with the cut out hole. My Czech sister-in-law recommends using blackcurrant jam but I decided to use raspberry. I think you should use whatever flavour is your favourite.
The cookies will keep for 2 weeks in the fridge. The Czech’s make a large batch and give for gifts at Christmas. This recipe can easily be doubled if you have the patience to make that many!
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