By Angela Patel
These crisp and buttery nutmeg-spiced cookies sandwiched with creamy vanilla buttercream and jam make a lovely sweet spring treat. They are super easy to make, and with Mother’s day just around the corner, make a perfect home-made gift for Mum on her special day.
Kitchen tools needed:
Cole & Mason Nutmeg Mill
Prep: 40 mins, plus cooling and chilling
Cook: 15 mins
Makes 10 Cookies
- 100g unsalted butter, softened
- 50g caster sugar
- 115g plain flour, plus extra for dusting
- 1/2 tsp freshly ground nutmeg, ground in the Cole & Mason Nutmeg Grinding Mill
For the filling
- 50g unsalted butter, softened
- 1/2 tsp vanilla extract
- 100g icing sugar, sifted, plus extra for dusting
- 2 tsp seedless raspberry jam
- 2 tsp apricot jam
- Preheat the oven to to 180°C/160°C fan/Gas Mark 4. Line a large baking sheet with baking paper.
- Beat the butter and sugar together in a large bowl until pale and creamy. Sift over the flour, add the nutmeg and mix to a crumbly dough. Use clean hands to gather the dough together into a ball.
- Turn the dough out onto a lightly floured surface and knead gently until smooth – if the dough is a little sticky sprinkle over some more flour. Shape the dough into a flat disc and wrap in cling film. Chill for 15-20 minutes until firm.
- Roll the dough out on a lightly floured surface to 3mm thickness. Using a small flower-shaped cookie cutter (about 6cm diameter), stamp out 20 flowers, re-rolling the dough as necessary. Place spaced apart on the baking sheet. Using the wide end of a small piping nozzle stamp out a small hole from the centre of 10 of the cookies.
- Bake the cookies for 13-15 minutes until pale golden. Leave to cool on the baking sheet for 10 minutes then carefully transfer to a wire rack and leave to cool completely.
- For the filling, beat the butter and vanilla extract together in a bowl until pale and creamy. Gradually beat in the icing sugar to make a smooth buttercream
- Spread a little the buttercream over one whole cookie and place a small blob of raspberry or apricot jam in the centre. Top with a cookie with a hole, pressing down gently. Repeat to make 10 sandwiched cookies in total (you may have a little buttercream left over). Dust all the cookies lightly with icing sugar.
- The unfilled cookies will keep in an airtight container for 2-3 days. Once filled eat within 2 days.
- Use any flavour jam for the ‘centre’ of each sandwich cookie or try lemon curd or chocolate hazelnut spread, if preferred.