Cut the cold butter into small cubes and add it to the flour. (The butter needs to be cold and hard). Start kneading the mixture with your hand till the consistency comes to a sand-like texture.

Add the egg and combine the flour quickly with your hands to make the dough (do not overwork the dough as the heat from your hands might melt the butter and the cookies might spread while baking).

Flatten the dough to form a disc and wrap it with a cling wrap and refrigerate for at least an hour.

Re-roll any scarps and repeat the process. (keep the cut-outs in the fridge while working with scraps)

Place the cut-outs on the prepared baking tray and bake for at least 10-12 min in a preheated oven.

Let the cookies cool for 5 minutes in the baking tray. Now, sprinkle icing sugar on top of center-cut cookies while they’re still warm. Transfer them to a wire rack to cool completely.

ASSEMBLING:

Apply a layer of marmalade on the base cookie and then place the center cut cookie on top and press gently.