Jam Sandwich
Sugar Cookies
Ingredients:
PASTRY:
• 2 1/4 cups Hockley Valley Light Spelt Flour
• 1/2 cup lard (or your favorite vegan butter substitute)
• 1/2 tsp vanilla extract
• 1/3 cup unsweetened applesauce
• 1 cup powdered sugar
• 1 tbsp lemon juice
• a pinch of salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
FILLING:
• 1/2 pint strawberries
• 1/2 pint raspberries
• 1/4 tsp pure vanilla extract
• 1/3 cup powdered sugar
• 1 tbsp lemon juice
• 2 tbsp water
Instructions:
• De-stem and chop the strawberries. Add them to a small saucepan along with the rest of the filling ingredients.
• Turn to medium heat, stirring often until they start to liquify. Then, turn to medium-low heat and simmer for 20 – 25 minutes, or until liquified.
• Pour into a shallow dish and cool in the fridge or freezer until chilled. Once chilled, puree in the blender or food processor until smooth.
• Beat the lard, vanilla, applesauce, lemon juice, sugar, and salt until fluffy.
• Fold in the flour, baking soda, and baking powder and mix until it comes together into a dough.
• Dust a sheet of parchment paper with more spelt flour. Turn the dough out onto the floured parchment, and form into a disk.
• Ensure both sides are dusted, then fold up the parchment around it and chill in the fridge for a half hour.
• Roll the dough out to 1/3 inch thickness. To prevent the dough from sticking as you roll it out, dust with more powdered sugar on all sides.
• Cut into your desired cookie shape and bake on a parchment lined baking sheet at 375F for 7 – 8 minutes, or until the edges are light brown.
• The dough will yield 25 – 30 cookies, depending on the size of your cookie cutter. Let the cookies cool on a rack until they are room temperature.
• Lay half of the cookies out on a baking sheet, bottoms up, and spread an even layer of the fruit puree on each one. Top with another cookie.
• Sprinkle them all with powdered sugar passed through a sieve.
• Store in the fridge to avoid softening
Makes: 13-15 sandwich cookies
(depending on size of cutter)
Peanut free, nut free, dairy free, egg free, soy free, fish and shellfish free