Food for the (Gluten Intolerant) Soul

Ingredients:

• 300g regular flour or gluten-free flour
• 200g soft butter
• 80g sugar
• 1 egg
• 1 teaspoon vanilla extract
• Your favorite jam for filling

Instructions:

Assemble the Cookies: Flip the cookies without holes and spread a layer of your favorite jam. Place the cookies with holes on top and bake for an additional 3-4 minutes. Let cool before serving.

Prepare the Dough: In a large bowl or mixer, mix the butter and sugar for 1 minute. Add the egg and mix for another minute. Add the flour and vanilla extract, mixing until just combined. Do not overmix. Cover the dough in cling film and refrigerate for 1 hour.

Cut and Bake: Preheat the oven to 200°C (gas mark 4.5). Roll the dough to 5mm thickness and use cookie cutters to cut out shapes. In half of the cookies, cut a small hole in the middle. Bake for 10 minutes.

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Jammy Wheel Cookies

• Yield: Not stated
• Prep: Chill dough for 1 hour
• Cook: 10 minutes, then 3–4 minutes after filling
• Total: About 1 hour 13–14 minutes, plus preparation

Buttery cut-out cookies sandwiched with jam, with a small window cut into the tops.

Ingredients

• 300 g plain flour (about 2½ cups) or gluten-free flour
• 200 g soft butter (about 7 oz)
• 80 g sugar (about ⅓ cup)
• 1 egg
• 1 tsp vanilla extract
• Jam, for filling

Directions

1. Mix the butter and sugar for 1 minute. Add the egg and mix for another minute.
2. Add the flour and vanilla and mix just until combined. Do not overmix. Wrap the dough and refrigerate for 1 hour.
3. Heat the oven to 200°C (about 390°F). Roll the dough to 5 mm (about 3/16 in) thick and cut out cookies. Cut a small hole in the centre of half of them.
4. Bake for 10 minutes.
5. Spread jam on the whole cookies. Place the cut-out cookies on top and bake for another 3–4 minutes. Cool before serving.

Notes: Yield and jam quantity are not stated. The source pairs 200°C with Gas Mark 4.5; these settings do not match, so this card uses the stated Celsius temperature and approximate Fahrenheit conversion. For a gluten-free version, use gluten-free flour and check the jam and other packaged ingredients; avoid cross-contact.