Super easy to make and lots of fun for kids. They are very easy to make!


  • 60 grams butter

  • 40 grams sugar

  • 1 teaspoon vanilla essence

  • 1/2 teaspoons baking powder

  • 15 tablespoons strawberry jam

  • 1 whole egg beaten

  • 150 grams flour, all-purpose


  • 1.

    Preheat oven to 200 C degrees.

  • 2.

    Mix baking powder and flour, sift well.

  • 3.

    In a mixing bowl, cream the butter and sugar, beat well .

  • 4.

    Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.

  • 5.

    Cover the dough and refrigerate for one hour or until easy to handle.

  • 6.

    On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.

  • 7.

    You need three cookie cutters for this (one flower shaped cookie cutter that is about 2 -1/2 inches across, the second needs to be a circle that is about 1 inch across, and the third should be a circle that is about 3/4 inch across).

  • 8.

    Using the flower shaped cookie cutter, cut 15 cookies. Next using the second round shaped cookie cutter, cut 15 more round cookies. After that, take the round cookies and cut a round shape out of the middle of that cookie using the third cutter. Now separate the middle, smallest size round.

  • 9.

    Next brush the medium sized cookie circle with some of the remaining beaten egg, then place that over the top of the flower cookie.

  • 10.

    Place cookies in a greased muffin tray. Place one tablespoon of jam in the middle of the inner circle of each cookie. Bake 8 minutes until light golden. I’ve done this in the photo above.

  • 11.

    Serve and enjoy.

  • 12.

    See my website

  • 13.

  • 14.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 136kj
  • Fat Total 3g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 24g
  • Sugar 12g
  • Sodium 23mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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