Shortbread Biscuit Bells

Makes ± 30 sandwiched biscuits



500ml (280g) cake flour
125ml (110g) Huletts Castor Sugar
200 g butter
1 extra large egg, beaten
2,5ml almond essence
strawberry jam
Huletts Icing Sugar for dusting



  1. Mix the flour and castor sugar together.
  2. Rub in the butter until it resembles fine bread crumbs.
  3. Add the egg and almond essence.
  4. Mix to a stiff dough. Add a little milk if the dough is too stiff.
  5. Place the dough in a plastic bag and leave to rest in refrigerator for 30 minutes.
  6. In the meanwhile preheat oven to 180ºC.
  7. Roll out pastry to a 3mm thickness and cut out with a bell shape cookie cutter.
  8. Place on greased baking tray and bake for 8-10 minutes until golden brown. Leave to cool.
  9. Sandwich two biscuits together with strawberry jam and dust with icing sugar.