For a recent playdate I made some Jam Buttons, another recipe from Yamazaki Shizuka. These cookies are a really delicate shortbread, filled with jam – I used raspberry.
100 g unsalted butter (room temperature)
35 g icing (confectioner’s) sugar
¼ tsp salt
150 g baking flour
30 g ground almonds
150 g (approx) jam of your choice
Cream the butter, sugar and salt.
Sift the flour and ground almonds together and mix together with the creamed mixture to form a dough. Wrap the dough in clingfilm and refridgerate for 30 minutes.
Roll the dough between two sheets of clingfilm to a thickness of 2 – 3 mm. Cut circles using a 3 cm circle, then transfer to baking sheets lined with oven paper.
Make four holes in each cookie using a bamboo skewer or toothpick, then bake at 160C for 15 minutes.
Cool the cookies on a wire rack, then sandwich together with jam.
Makes 30 3-cm cookies.
Note, these cookies quickly soften due to the jam, so eat them up quickly!