• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 70 pcs People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Ingredients:
  • 225 g Anchor Unsalted Butter
  • 100 g Brown Sugar
  • 2 g Vanilla Essence
  • 250 g All Purpose Flour
  • 4 g Baking Powder
  • 65 g Semolina Flour
  • 65 g Ground Almonds
  • 6 g Lemon Juice
  • 3 g Lemon Zest
  • Raspberry Jam

Instructions

  1. Cream Anchor Unsalted Butter, brown sugar and vanilla essence until fluffy.
  2. Fold in flour, baking powder, ground almond and semolina.
  3. Add in the lemon juice and lemon zest. Mix well.
  4. Roll into 109 each and press onto baking paper.
  5. Pipe raspberry jam onto the cookies and bake at 160 degree Celsius for 25 to 30 minutes.
  6. Cool cookies on a cooling rack.
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