Jammy Houses

Jammy Houses

2 1/2 cups of plain flour (315 g)

pinch of salt

1/2 cup caster sugar (100 g)

1/2 tsp vanilla

1 egg

1 cup unsalted butter at room temperature cut into cubes (230 g)

3/4 cup total of jam such as apricot and strawberry (225 g)

1 house template/cookie cutter

350F/180C/160CFan

1. Mix flour, sugar, and salt in a large bowl. 2. Make a well in the centre and add vanilla and egg, then dot the outside edges with butter cubes.  3. With clean hands mix together until dough forms. Roll into a ball and refrigerate for at least one hour. 4. On a clean counter, sprinkle some flour and roll out dough to approximately 1 cm thick.  If dough is too sticky sprinkle with more flour until it is easy to work with.  5. Here a cookie cutter is a blessing, but if you don't have one make a house template from baking paper and lay on the dough cutting around the edges with a knife.  6. Lay cut out cookies on a tray with baking paper, and spread a layer of jam over each cookie.  7. Bake for 12-15 minutes and let cool for 5 minutes on a tray or wire rack before sprinkling with sugar (if using).  

Homemade Sprinkles

1/4 cup of sugar (25 g)

food colouring

1. If using two different coloured jams like me divide the sugar into two bowls. For pink sprinkles add 1-2 drops of red food colouring.  2. For orange add 1 drop of red food colouring and two drops of yellow.  3. Mix each bowl separately with a spoon, pressing down on any clumps with the back of a spoon until well blended. 4. Leave to dry.