These ‘cheeky boys’ cookies (translated literally from the German ‘Spitzbuben’), are an absolute must bake for Christmas.

They were probably one of the first cookies I made with my mum. And I make them every year ever since.

The best bit, they can be filled with any jam you like. I’ve already made them with lemon curd, chocolate and caramel spread.

Traditionally, the cookies are meant to be round but you can also use a star shape or a heart.

Happy Baking!

Ingredients

350g flour

225g butter (cold)

125g sugar

1 egg yolk

Zest from 1 lemon

1/2 tsp vanilla essence

Salt

You will also need:

Large cookie cutter (3 cm)

Smaller cookie cutter (1 cm)

Jam - i.e. raspberry or red current

Icing sugar

Method

1. Line two baking trays with parchment paper.

2. Preheat the oven to 170° fan.

3. In a large bowl, combine the flour, sugar, vanilla essence, lemon zest and pinch of salt.

4. Cut the butter in dices and crumble on top of the dry ingredients.

5. Add the egg yolk.

6. Rub in the butter and egg using your finger tips until you get a crumbly texture.

7. Quickly form the dough into a disk and wrap in cling film.

8. Chill the dough in the fridge for about 30 minutes.

9. Dust your surface with flour or use a non-stick baking mat.

10. Roll out the dough to about 3 mm thick.

11. Cut out cookies using the larger cutter and place them on the baking tray.

12. Re-roll the dough until all used up.

13. Use the smaller cutter to make a hole in half of the larger cookies to get rings.

14. Bake for about 10 - 12 minutes until golden brown on the edges.

15. Leave to cool on a wire rack.

16. Prepare the filling by heating the jam in a small pot or using the microwave until it becomes spreadable.

17. Spread the jam on top of the large cookies without the hole.

18. To assemble, place the ring cookie on top and gently press them together.

19. Dust with icing sugar.

20. The cookies can be stored in an airtight container for up to 3 weeks.