I have an enormous dossier of wonderful, fool proof recipes that look and taste like they were made by a professional!
These are my top shelf recipes – the dependable show stoppers and I’m really happy to be able to share some of them
I have a few favourite Chefs whose recipes I make over and over. Jamie Oliver is brilliant and a reliable source for a healthy
main meal (especially if you need one in a hurry!), the gorgeous Nigella Lawson can always be counted on for an array of
stunning creations (I have a huge girl crush on her!), Maggie Beer is amazing but Donna Hay is my favourite! There is much
to like about the very talented Donna. Probably most importantly, her recipes always work! She gives actual weights of
ingredients as well as their cup/spoon measure – I think that’s a brilliant idea – takes away any guess work! Donna is also a
very talented photographer. I am guilty of buying many of her magazines and books just to pore over the pictures. They are
Here’s one of her recipes that is a family favourite – her ‘Raspberry Jam, Pistachio and Lime Cookie Sandwiches. Enjoy!
I have tried to almost entirely use Donna’s cookware while making these cookie sandwiches to show you how absolutely
stunning her range is! The porcelain pieces are made by Royal Doulton which makes them that little bit extra fancy! You can buy
her whole range online here. She has a wide range of products, not just the RD pieces – it really is worth taking a look
if you enjoy beautiful, practical items in your Kitchen!
I’m a sucker for getting all my ingredients ready before I begin cooking – it’s a great way to start any recipe.
How wonderful are raspberries?!! I love them! And so versatile! I visited Lisa Vanderpump’s restaurant Pump earlier this
year and loved how she used the term ‘punished’ for her raspberries instead of muddled! (She makes a wonderful drink
called “LVP Pink Fizz” made with Pink Sangria, St Germaine, Champagne and Punished Raspberries – DEEEELICIOUS!)
Once you’ve made the Raspberry Jam, set it aside to cool and now we can move onto making the cookie dough! (I am showing
you how to make this as per Donna’s instructions – when I make them at other times, I always start by making the cookie
dough first because it has to sit in the fridge for an hour – makes more sense to me!)
Following the instructions, mix together the ingredients for the dough and when it’s finished, roll it into a log shape.
The recipe suggests to make it 7 cm in diameter, I always make mine 5 cm because it will spread a bit while baking, and
I’ve found 5 cm still makes a very generous finished product! Wrap your log in plastic wrap and pop it in the fridge for an
Cut the dough into 5mm round segments and pop them on a cookie sheet lined with non-stick baking paper. These will go
into the oven for approximately 12 – 14 minutes – Don’t over cook them, take them out when they become slightly golden.
Look at that perfect beautiful cookie! I always get excited when something as beautiful as this comes out of my oven!
Not all of them come out that perfectly, but most of them do, and in my world, that’s all I need! (I told you Donna’s recipes
are the best!)
The recipe says to leave them to cool on their trays – which I did for about 10 minutes and then I slid them over to a cooling
rack. I do this because I find it makes it easier to match two similar cookies together when it comes to making the sandwiches.
While these are cooling I start on making the icing which goes inside these sandwiches, along with that beautiful raspberry jam!
Mix up the icing ingredients and when that’s done, put it into a piping bag with a 1 cm round piping nozzle. Look at those
vanilla bean flecks – These cookies are so photogenic!
Now comes the fun part! Match up your cookies so they all have a partner or similar size and shape. Then on the inside edge
of one side of the cookies, pipe a border. And then fill the centre of this with a big blobbing of raspberry jam. Sandwich
them together and voilà – you now have yourself some v v impressive cookie sandwiches that taste divine!
Before you and yours start devouring them, give them a quick 20 minutes in the fridge to really set. I use this time to clean
up, wipe down and …. maybe lick the bowl!!
After that 20 minutes, bring them out, dust them generously with icing sugar and serve them alone or up the glam ante
with some fresh raspberries! You will want to keep this recipe – I promise!
Raspberry jam, pistachio and
lime cookie sandwiches
230g unsalted butter, softened
1¼ cups (225g) icing (confectioner’s) sugar
plus extra for dusting
2 tablespoons caster (superfine) sugar
2 tablespoons finely grated lime rind
½ cup (65g) pistachio meal (ground pistachios)
¾ cup (105g) plain (all purpose) flour
¼ cup (35g) cornflour (cornstarch)
1 teaspoon warm water
1 vanilla bean, split and seeds scraped
fresh raspberries to serve
300g frozen raspberries
¾ cup (165g) caster (superfine) sugar
½ tablespoon lemon juice
Start by making the raspberry jam.
Put the raspberries, caster sugar and lemon juice into a non-stick frying pan over a high
heat and continue stirring until the sugar has dissolved. Once it comes to a boil, continue
stirring for approximately 8 to 10 minutes. The jam will reduce and thicken. Take it off
the heat and set it aside to cool.
To make the cookies.
Place 150g of butter, ¼ cup (80g) icing sugar, caster sugar and lime rind in the bowl of an
electric mixer and beat for approximately 3 to 4 minutes, until it is pale and creamy. Make
sure to scrape the sides of the bowl.
Stop the mixer and add in the pistachio meal, flour and cornflour and beat it until a dough
forms. Collect the dough and roll it into a 7cm (or 5 cm) round log. Wrap the log in plastic wrap and
then pop it in the fridge for an hour.
Preheat the oven to 160°C (325°F).
Cut the dough into 5mm thick rounds and place on a baking tray lined with non-stick baking
paper. Bake for 12 to 14 minutes, until they are lightly golden. Leave them on the trays to
Place the remaining butter, remaining icing sugar, warm water and vanilla seeds into the bowl
of a mixer and beat until smooth. Place into a piping bag, fitted with a round 1cm nozzle.
Pipe a border around the inside edge of half the cookies. Fill the centre of the iced cookies
with 1 tablespoon of the raspberry jam and sandwich together with the remaining cookies.
Put the sandwiched cookies into the refrigerator for about 20 minutes to set the icing.
To finish the cookie sandwiches, dust them with the extra icing sugar and serve with fresh
This recipe will make 10 of the most delicious cookies ….. EVER!!