Card Cookies

• wheat flour↗350g g

  plus extra for dusting

• cold unsalted butter↗150g g

  cut into small cubes

• powdered sugar↗90g g

  sifted

• egg yolks↗2

  (freeze the whites for use in another recipe)

• seedless blackcurrant jam↗75g g
• seedless raspberry or strawberry jam↗75g g

Step-by-step instructions

1. 1

   Transfer the flour and butter into a food processor and mix until the mixture resembles fine crumbs. Add the powdered sugar and mix again to combine. Add the egg yolks and 1 tsp cold water, and mix until a dough forms. If the dough is too dry, add ½ tsp water. Place the dough on a clean surface, shape into a disc, then wrap and chill for 20 minutes. The dough can be stored in the refrigerator for up to one day.

2. 2

   Roll out the chilled dough on a lightly floured surface into a large square about ½ cm thick. Cut 16–20 rectangles using a 6 × 9 cm cutter or a sharp knife. In the middle of half the rectangles cut out card suit shapes (clubs, diamonds, spades, hearts) using appropriate cutters or a knife. Transfer them onto two parchment‑lined trays and chill for another 20 minutes.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. Place the blackcurrant jam in one bowl and the raspberry or strawberry jam in another. Stir to soften. Bake the cookies for 10–12 minutes until lightly golden, turning halfway through if needed. Cool completely on the trays.

4. 4

   Make sandwiches by placing a plain cookie with a shaped cookie, using blackcurrant jam for clubs and spades, and raspberry or strawberry jam for hearts and diamonds. The baked shaped pieces can be eaten as a snack or served together with the sandwich cookies. Store in an airtight container for up to three days.