Make snowflake linzer biscuits if you’d love a white wonderland Christmas

For the jam, combine the raspberries, sugar and lemon juice in a small saucepan on medium heat. Reduce heat to low and simmer for 12–14 minutes, until thickened. Remove from heat. Stir in rosewater. Set aside to cool completely. Transfer to a container and refrigerate until needed.

Using a stand mixer fitted with a paddle attachment, beat butter and icing sugar in a bowl until pale and fluffy. Mix in vanilla. Fold in flour, almond meal and salt. Turn out onto a clean surface and form a dough. Divide in half. Flatten into two discs. Wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 180°C/160°C fan-forced. Line two oven trays with baking paper. On a lightly floured surface or between two pieces of baking paper, roll out one piece of dough at a time until 0.5cm thick. Cut 9cm snowflake shapes from the dough and arrange on the lined trays. Use a 4.5cm snowflake cutter to cut shapes from the middle of half the biscuits (these will become the top of your biscuit sandwiches).

Bake for 12–14 minutes or until pale golden, swapping tray positions halfway through baking to ensure even baking. Let biscuits cool on trays for 10 minutes, then transfer to a wire rack to cool completely.

To assemble, spoon about 1/2  teaspoon of cooled jam onto the full biscuits. Generously dust the cut biscuits with icing sugar, then carefully place on the jam-topped biscuits to sandwich together.