Bake up some… festive fun

Jammy star cookies

■ Makes 15-20 ■ Prep 1 hr plus chilling ■ Cook 15-30 mins VEGETARIAN

175g cold unsalted butter, cut into cubes
250g plain flour, plus extra for dusting
100g golden icing sugar
1 tsp vanilla extract
1 egg yolk

FOR THE FILLING

50g unsalted butter, softened
160g icing sugar
120g seedless raspberry or strawberry jam

You will need

2 star-shaped cutters, around 6cm and 3cm

1 Blitz the butter, flour and a pinch of salt together in a food processor until the mix resembles breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and pulse until balls of dough have formed. Tip the dough onto a surface and knead briefly to form a ball. Cut in half, pat into discs, wrap and chill for 30 mins. Line two baking sheets with baking parchment.

Remove the dough from the fridge 15 mins before you roll it out. Lightly flour a work surface and rolling pin. Unwrap one half of dough and roll out to the thickness of a 50p coin. Stamp out stars with the 6cm cutter and