Christmas raspberry cookies

• universal dough1 batch of batch

  (see below)

• plain flour↗

  for dusting

• raspberry jam↗100g g
• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Prepare the dough and chill it for 15 minutes. Preheat the oven to 200°C/180°C convection/gas 6 and line two large trays with parchment paper. Dust a clean work surface with flour and roll the dough to a thickness of a one‑pound coin. Cut out cookies using a fluted cutter 6 cm in diameter. Using a star‑ or tree‑shaped cutter 1‑2 cm in diameter, cut the centre into halves of the cookies. Roll the scraps again and repeat the process. Place the cut cookies onto the tray.

2. 2

   Bake for 8‑10 minutes until the edges turn golden. Let cool on the tray for 5 minutes, then transfer to a rack to cool completely. Fill a pastry bag with raspberry jam and pipe a small round portion, the size of a one‑pound coin, into the centre of each whole cookie. Dust the cookies with the cut‑out holes with powdered sugar, place them onto the jam‑filled cookies and gently press to bind. Store in an airtight container for up to three days.