Jam Star Cookies
200g butter, at room temperature
1/2 cup (80g) icing sugar
1/3 cup (80ml) honey
2 cups (300g) Lighthouse Biscuit, Pastry & Cake Plain flour, sifted
1/4 cup (40g) Lighthouse Premium self-raising flour, sifted
1/4 teaspoon ground cinnamon
2 tablespoons milk
230g strawberry jam
Line 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.
Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.
Preheat oven to 160C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.
Using an 8cm star cutter, cut out biscuits from one dough portion. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes, or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Using the 8cm star cutter, cut out biscuits from remaining dough. Using a 4.5cm star cutter, cut small stars out of the centre of each uncooked star. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Place jam in a small saucepan over low heat. Heat, stirring, for 2 to 3 minutes or until runny. Strain jam through a fine sieve. Place 1 teaspoon jam in the centre of each whole star. Spread slightly. Sandwich with remaining star biscuits. Set aside for 30 minutes to set. Serve sprinkled with icing sugar.