Pistachio and Apricot Jam Cookies
Ingredients
- 300g plain flour
- 200g vegan butter
- 100g caster sugar
- 1/2 tsp salt
- 50g chopped shelled pistachios
- Apricot jam
Preparation
Preheat the oven to 170C.
Mix the flour, sugar, salt and chopped pistachios together and then mix the butter in until you get a dough like texture.
Pop it in the fridge for 30 mins and then roll out and use a cookie cutter to cut out shapes.
Divide in half and use a smaller shape cookie cutter to cut out a whole in the middle of already cut pieces of dough (i had to put the dough in the fridge every now and then for it to harden up again).
Bake each cookie for 12-15 mins and once cooled, dollop a teaspoon of apricot jam in the middle of a full one and sandwich a cookie with a whole in it on top.
