With a sweet jam centre, everyone will be thanking you for making these delightful cookies.

Prep Time : 0:40 | Cook Time : 0:10 | Total Time : 0:50 | Serving : 12 person.

Ingredients

• 100g unsalted butter, softened

• 100g caster sugar

• 1 cup (150g) plain flour, plus extra to dust

• 1/2 cup (60g) almond meal

• 1 teaspoon finely grated lemon zest

• 3 tablespoons raspberry jam

• 2 teaspoons lemon juice

Method

• Step 1

  Beat the butter and sugar with an electric mixer or hand-held beaters until the mixture is pale and fluffy. Stir in flour, almond meal and lemon zest. Form the biscuit dough into a disc shape with your hands, enclose in plastic wrap and refrigerate for 20 minutes.

• Step 2

  Preheat the oven to 170°C. Grease two baking trays. Roll out the biscuit dough on a floured surface until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds. Using a 3cm-round fluted pastry cutter, cut out the centres of each round to make rings and place the rings on one of the baking trays. Combine the cut-out centres with the remaining pastry and re-roll until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds and place on another tray. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool.

• Step 3

  Place the jam and lemon juice in a small saucepan and heat over low heat for 1 minute or until the mixture is combined and slightly runny. Spread each biscuit round with some of the jam, then top each one with biscuit rings.