Instructions for the dough

• In a stand or hand held mixer, beat together butter and sugar until smooth
• Add golden syrup and beat until well combined
• Add cinnamon, flour, soda and baking powder, and stir together gently with a spatula, until just combined
• Using your hands, bring mixture together into a ball. Cover with plastic wrap or baking paper and place in the fridge to set for 30 minutes
• Preheat oven to 175 degrees Celsius and line two biscuit trays
• Remove dough from fridge and roll out between two pieces of baking paper, adding extra flour if mixture is too sticky
• Using a round cookie cutter, a crinkled cookie cutter (or any shape you like!), and a small round cookie cutter, cut shapes from dough (you can discard the small circles or make extra mini cookies!). For each cookie, you will need one round shape and one crinkled shape with the middle removed
• Place on baking trays and cook for approximately 20 minutes, or until golden and firm to the touch
• Remove from oven and leave to cool

Instructions for the finishing touches

• To assemble cookies, spread jam on round base, top crinkled cookie with icing sugar, and gently press on top of base
• Store in the fridge until just before serving