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  • 125 g (4 oz) unsalted butter
  • 125 g (4 oz) caster sugar
  • 1 tablespoon golden syrup
  • 75 g (3 oz) rolled oats
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 4 tablespoons raspberry jam
  • 275 g (9 oz) white marzipan
  • icing sugar, for dusting

Heat the butter, sugar and syrup gently until the butter has melted. Remove from the heat and mix in the oats, flour and bicarbonate of soda. Tip into a bowl and leave until cool enough to handle.

Shape the mixture into 12 balls. Space them well apart on a greased baking sheet and flatten each slightly. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes.

Spread a teaspoonful of jam over the centre of each cookie. Thinly roll out the marzipan on a surface lightly dusted with icing sugar and cut out 12 rounds, using a 8 cm (3½ inch) round biscuit cutter. Use a 5 cm (2 inch) round cutter to cut out the centre of each round. Re-roll the trimmings and cut into 5 mm x 5 cm (¼ x 2 inch) strips. Arrange 4 strips over each cookie to make a diamond pattern and place a ring of marzipan over the top. Cook under a preheated grill for about 2 minutes until golden, watching closely as the marzipan will brown very quickly.

Transfer to a wire rack to cool and dust the edges of the cookies with icing sugar. They will keep, in an airtight container in a cool place, for a few days.

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