Emelia Jackson is a sought-after cake design and recipe creator. He is the author of best-selling modern baking bible – ‘First, Cream the Butter and Sugar ’. Emelia came third in MasterChef, Season 6 (2014) and was crowned winner in the 2020 MasterChef: Back to Win series.
Know the news with the 7NEWS app: Download today On Monday, Jackson shared how to make her jam-filled cookies. Recipe below: A Linzer cookie is a real thing of beauty: a delicate shortbreadlike cookie, traditionally sandwiched with raspberry jam, but in this case, plum jam. I love how completely customisable these are – not a fan of hazelnuts? Swap them out for almond meal, or leave them out altogether.
Not in the mood for jam? Try sandwiching these with chocolate hazelnut spread in place of the plum jam. You won’t regret it. You can make the dough a day or two in advance and let it rest in the fridge before rolling.
Makes 28 220 g (7 3⁄4 oz) unsalted butter, softened 150 g (5 1⁄2 oz) icing (confectioners’) sugar, plus extra for dusting 2 egg yolks 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon vanilla bean paste 300 g (10 1⁄2 oz) plain (all-purpose) flour 100 g (3 1⁄2 oz) hazelnut meal 240 g (8 1⁄2 oz) good-quality plum jam Method Using an electric mixer fitted with the paddle attachment, cream the butter, icing sugar and egg yolks until light and fluffy. Add the salt, spices and vanilla and mix to combine, stopping.
