Ingredients

1 cup + 2

tablespoon

all purpose flour
2

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;">tablespoon

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;"> sugar
dash baking powder
dash nutmeg
dash ground coriander
1/2 cup unsalted butter
1 cup finely grated white cheddar
1

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;">tablespoon

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;"> lemon juice
3/4 cup raspberry jam

style="color: #6b9504; font-size: 16px; font-weight: bold; font-family: Arial, Helvetica, sans-serif;">Method

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;">Combine flour, sugar, baking powder, nutmeg and coriander in a bowl or in a mixer fitted with the paddle attachment.

Cut in butter until an even crumbly texture.

Stir in cheddar and lemon juice and mix just until dough comes together (turn dough out on a lightly floured surface and knead gently to bring together).

Wrap and chill for 20 minutes.

Preheat oven to 350°F.

Roll 2 Tbsp of dough into a ball.

Flatten with the palm of your hand and make an imprint with your thumb in the centre.

Bake cookies for 10 to 12 minutes, until lightly browned.

Allow to cool.

To fill cookies, dollop 1

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;">tablespoon

style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: #666;"> of raspberry jam into the centre.

Cookies keep for a week in an airtight container.