Christmas jammy stars

These crisp vanilla biscuits sandwiched with strawberry jam are great for festive baking.

Serves: 12

Preparation time: 20 minutes

Cooking time: 10 minutes

Freezing time: 10 minutes

Cooling time: 20 minutes

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You will need

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a couple of baking trays with baking paper.
In a medium bowl, beat together the butter and sugar until light and fluffy. Beat in the egg yolk and the vanilla extract. Stir in the flour and then, using your hands, lightly knead to form a ball.
On a lightly floured work surface, roll out the dough to a 5mm thickness. Using an 8cm star-shaped cookie cutter, stamp out 24 stars, then stamp out smaller stars from the middle of 12 of the biscuits using a 2-3cm star cutter.
Place the biscuits on the lined baking trays and put in the freezer for 10 minutes to firm up.
Spread a thin layer of jam onto the whole large stars, placing the stars with cut-out middles on top. Bake for 10 minutes, until lightly golden.
Allow to cool on a wire rack, then dust with icing sugar to serve.

Cook's tip: Bake the mini cut-out stars for 8 minutes. They’ll keep in an airtight container for up to 2 weeks.

You can buy star biscuit cutters from our Sainsbury's baking range.

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