Special Cookies



  • 230g (8 oz) organic butter
  • 230g (8 oz) organic sugar
  • 1 teaspoon vanilla essence
  • 2 organic eggs
  • 1/2 teaspoon salt
  • 100g (4 oz) cornflour
  • 450g (16 oz) organic plain flour
  • 2 tablespoons icing sugar 
  • 1 jar Roots & Wings Organic Raspberry Jam


Preheat the oven to 175C(347F) Gas 4. Line two baking sheets with parchment paper.

Cream the butter and sugar. Beat the eggs and add them a little at time to the mix, stirring well. Add the vanilla essence, salt and cornflour. Add the flour and mix to create a dough.

Roll out the dough on a lightly floured board to a 1 cm (3/8 inch) thickness. Use a round, fluted cutter to stamp out circles. Each cookie will need two circles, one for the base and one for the top. In half the circles, stamp out the middle with a smaller cutter. We used a star shape.

Transfer the cookies to the baking sheets and bake for 8-10 minutes until the biscuits are just coloured. Allow to cool completely. Spread a tablespoon of jam on the bottom round cookie and then top with the cut out cookie. Sprinkle with icing sugar and serve.