|150 g||unsalted butter (soft)|
|100 g||caster sugar|
|2 tsp||lemon juice|
|confectioner’s sugar (for dusting)|
|blackberry (for serving)|
Zest the lemon. Add softened butter and caster sugar to a bowl and beat with a hand mixer until light and fluffy, approx 5 min. Fold in the lemon zest. Add flour and starch. Continue mixing until fully combined. Wrap in plastic wrap and leave in the fridge to chill.
To make the blackberry and bay jam, first juice the zested lemon for the required amount. Add blackberries and bay leaves to a heavy-based saucepan over low heat. Let cook approx. 5 min. or until juicy. Increase heat to medium and gradually add in the sugar and lemon juice. Stir well. Bring to a boil, then continue to cook on medium heat for approximately 20 min. Once most of the liquid has evaporated, mash the jam with a fork to break up the blackberries, then transfer to the fridge to cool.
Remove dough from fridge, dust your surface with a little flour, and roll out dough to about 0.5-0.7 cm thick. Use a round cookie cutter to press out rounds. Use a 2cm-wide cutter or an apple-corer to press out circles into the centre of half of the cookie rounds. Place on a baking sheet, transfer to the oven and bake at 180°C/350°F for approx 12 - 15 min. or until the edges just begin to brown. Remove and let cool.
Place on a baking sheet, transfer to the oven and bake at 180°C/350°F for approx 12 - 15 min. or until the edges just begin to brown. Remove and let cool.
Add spoonfuls of blackberry jam to the full cookie rounds. Press a cut-out cookie round onto the top of each, twisting them on slightly to spread out the jam. Dust lightly with confectioner’s sugar and fill the holes of the cookies with one fresh blackberry, if desired. Enjoy!