makes 25-30
40 minutes
Transfer all the cookies to the lined baking sheet and refrigerate for at least 15 minutes.
Remove the cookies from the fridge and bake in the oven for 8-12 minutes, until very slightly browned. Leave to cool completely.
Add 1 tsp of raspberry jam to each bottom cookie, then gently sandwich all the tops and bottoms together.
Store in an airtight container at a cool room temperature for up to 24 hours, or in the fridge for several days.