Spitzbuben: Strawberry Jam Sandwich Cookies

Christmas baking starts with one of my favourites: Spitzbuben filled with strawberry jam. For this version, I use xylitol in the dough while keeping the sweet, buttery flavour and fruity filling.

Make and chill the dough

Cut the butter into pieces and mix with the xylitol and egg. Work in the flour until the dough is smooth, shape into a flat block and wrap in baking paper. Chill for at least one hour.

Roll, cut and bake

Dust the work surface and rolling pin with flour so the dough does not stick. Roll out as described in the recipe below and cut into your preferred shapes. Cut a small hole in the centre of half the cookies so the jam will show through. Arrange on a lined baking tray and bake at 160°C fan for about 8–10 minutes, until lightly golden. Watch the first tray carefully; the baking time depends on the size and thickness.

Fill the Spitzbuben

Let the cookies cool slightly. Put a small dab of strawberry jam in the centre of each solid base, leaving the edges clear. Add a matching cut-out lid and press together gently. If you like, dust the lids with icing sugar before assembling. Leave the finished cookies to cool completely and firm up.

Easy recipe

Spitzbuben: Strawberry Jam Sandwich Cookies

Buttery Spitzbuben sandwich cookies filled with strawberry jam. This Christmas baking recipe uses xylitol in the dough and a small cut-out in each lid.

Prep time

1 hr 20 min

Cook time

20 min

Yield

40 cookies

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Ingredients

− 40 +

• 150 gbutter
• 1egg
• 75 gxylitol
• 250 gplain flour
• 30 gstrawberry jam

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Instructions

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1. Cut the butter into pieces and mix with the xylitol and egg.
2. Add the flour and knead into a smooth dough.
3. Shape into a flat block, wrap in baking paper and refrigerate for at least 1 hour.
4. Roll out on a lightly floured work surface to the 1–2 cm thickness specified in the original recipe.
5. Cut out cookies, making a small hole in the centre of half of them. Place on a lined baking tray.
6. Bake at 160°C fan for about 8–10 minutes until lightly golden; watch the first tray and adjust the time to the size and thickness.
7. Allow to cool slightly. Add a small dab of strawberry jam to each solid base, keeping the edges clear. Add a cut-out lid and press together gently.
8. Leave the sandwich cookies to cool completely and firm up.

Nutrition per serving

Calories

58 kcal

Protein

0.8 g

Carbohydrates

7.1 g

Sugar

0.4 g

Fat

3.2 g

Saturated fat

1.9 g

Fibre

0.2 g

Salt

0 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace