- 1 roll Paneton sweet pastry
- 1/4 cup raspberry jam or use your favourite jam
- Preheat oven to 180'. Line a baking tray with baking paper.
- Using a cookie cutter, cut out an even amount of rounds. Then, on half the rounds, cut out the centre using a pipping nozzle.
- Bake until lightly golden, allow cool before assembling.
- Spread a teaspoon of jam onto the base cookies, add top piece and lightly press down.