Tender, crumbly cookies made from one dough in two versions: pale with raspberry jam and dark with Nutella. The jam is added before baking, and the Nutella after — for an elegant assorted cookie platter for tea with no extra fuss.
Ingredients
Basic dough
- Flour — 12.3 oz | 350 g
- Sugar — 5.3 oz | 150 g
- Butter, at room temperature — 5.3 oz | 150 g
- Eggs — 2 pcs.
- Vanilla sugar — 1 packet
Extra
- Cornstarch (for the pale dough) — 0.35 oz | 10 g
- Cocoa powder (for the dark dough) — 0.35 oz | 10 g
Filling
- Raspberry jam (for the pale cookies) — to taste
- Nutella spread (for the dark cookies) — to taste
Step-by-Step Recipe
- Beat the softened butter with the sugar and vanilla sugar until pale and fluffy.
- Add the eggs and mix again until smooth and well combined.
- Fold in the sifted flour and knead into a soft shortcrust dough.
- Divide the dough in half. Work the cornstarch into one half (this will be the pale dough), and the cocoa powder into the other (the dark dough).
- Shape the dough into 18–20 g balls, arrange them on a parchment-lined baking sheet, and make an indentation in each one with your finger or the back of a teaspoon.
- Fill the pale cookies with thick raspberry jam, leaving a 1–2 mm border.
- Bake at 356°F | 180°C (fan) for 10–12 minutes, until the edges are lightly golden. Fill the dark cookies with Nutella after baking.
- While the cookies are still warm, fill the centers of the dark cookies with Nutella. Let cool completely on a wire rack.
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Tips and Variations
- For easier shaping, chill the dough for 15–20 minutes in the refrigerator.
- Use a thick jam with pectin if possible. If it is a little runny, simmer for 3–5 minutes or stir in 0.5 tsp cornstarch for every 2–3 tbsp jam.
- No fan oven? Bake at 374°F | 190°C using top-and-bottom heat for 12–14 minutes.
- Apricot, strawberry, or blackcurrant jam also works beautifully instead of raspberry.
- Warm the Nutella and jam slightly to a pipeable consistency, so they are easier to add with a piping bag.
- Store the cookies in an airtight container for up to 5 days; separate jam-filled layers with parchment.
Nutritional Value
| Serving | Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|---|
| 1 cookie (out of 24) | ≈160 kcal | ≈2.3 g | ≈6.6 g | ≈21.6 g |
FAQ
Do I need to chill the dough before baking?
It is not essential, but 15–20 minutes in the fridge will make shaping easier and help the cookies keep their shape better.
What can I use instead of cornstarch in the pale dough?
You can use potato starch in the same amount. If you have no starch at all, replace it with 10 g flour — the texture will be slightly less crumbly.
How do I keep the jam from leaking during baking?
Use a thick jam, do not overfill the wells, and leave a small border of dough. You can also stir a little starch into the jam.