These tasty little numbers look festive and disappear quickly.
Bake ahead and store UNfilled in an air tight container until you need them.
Preheat oven 180°C
100g butter, softened
150g caster sugar
2 teaspoons finely grated lemon rind
2 egg yolks, medium size
225g plain flour
3 tablespoons Cranberry Jam *
Icing sugar to dust
Lightly grease 2 baking sheets.
Beat the butter, caster sugar and lemon rind in a bowl until light and fluffy. Gradually beat in the egg yolks then stir in the flour and mix to a fairly stiff dough.
Turn out onto a lightly floured surface and knead until smooth. If the dough is very soft, chill it in the fridge for about 30 minutes.
Roll out the dough to a thickness of 6mm or ¼ inch. Cut into 24 rounds with a fluted cutter, re-rolling the trimmings to make up the number. Cut the centres from half the rounds with a small star shaped cutter. (bake these little stars too, children love them!)
Place the rounds on the baking sheets and bake for 15 minutes until pale golden.
Transfer to a cooling rack until they are cold.
Spread the jam on the plain biscuits, dust the star biscuits thickly with icing sugar. Sandwich together. Eat on the day the jam is added, if not they will become soggy.
* I bought a small jar of Cranberry and Port in Lidl recently, (I think it was with the sauces) I use it to fill the biscuits. Yum yum! I see it won a Silver Award at Blas na hÉireann.