Redcurrant Jam Sandwich Cookies

Are you feeling Christmassy yet? We lit the second candle on our Advent wreath yesterday, and also baked our second round of Christmas cookies. Whilst Vanilla Kipferl, Cinnamon Stars and Butter Cookies remain our favourites (they’re like the Holy Trinity of German Christmas cookies in our house), there’s always room for more cookies and these double layer cookies with jam sandwiched hit the spot!

Ingredients

• 2 eggs
• 100g soft butter or margarine
• 70g caster sugar
• pinch of salt
• 190g (gluten free) flour
• 1/2 teaspoon (gluten free) baking powder
• 1/2 table spoon ground cinnamon
• 100g red current jelly

Directions

• Separate one of the eggs and set the egg white aside.
• Mix the butter, 60g of the sugar, egg, egg yolk and salt until creamy.
• Sieve the flour and baking powder and gradually fold them in to the mixture with a spoon, then briefly knead with your hands to make a smooth dough.
• Roll the dough into a ca. 30cm long roll, wrap tightly in cling film and keep in the fridge for at least 1 hour.
• Pre-heat the oven to 180°C (160°C for a fan oven).
• Cut the roll into ca. 3mm thick slices. I found that with the gluten free dough it got squashed when I was cutting it as it doesn’t go as hard as regular dough, so I had to reshape the slices a little.
• Place the dough slices on to a baking sheet lined with grease proof paper.
• Whisk the egg white you set aside with a fork, brush the biscuits with it and sprinkle them with the remaining sugar.
• Bake for 10-15 minutes according to your over (check after 10, if they still seem very pale bake for another 5).
• Take the biscuits out the oven and sprinkle immediately with the cinnamon while they are still warm.
• Leave to cool for about 10 minutes before moving them to a cooling rack (if you try to move them too soon they will fall apart as they get very soft when hot).
• Spread the underside of half the biscuits with the red currant jelly.
• Sandwich together with the other half of the biscuits.
• Should keep in an air tight tin for about 2 weeks.

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