First, mix the raspberries and water in a saucepan and boil for 1 minutes. Add the jam sugar and boil for another 2 minutes. Leave to cool. Work the ingredients together to make a dough. Put the dough in a plastic bag and refrigerate for 1 hour. Take a third of the dough and roll it into 35 balls. Place them on parchment-lines baking trays. Flatten the balls and put a little jam in the middle of each one. Pipe the rest of the dough around the edges of the cookies. Bake the cookies in the centre of the oven at 175 °C for approx. 7 minutes. Mix the icing sugar with a little water and spread the icing on the cookies.
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