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 dough on a lightly floured surface to 1/8-inch thick. Cut 18 1 1/2-inch rounds (or desired shapes) and place on a parchment-lined baking sheet. Cut another 18 rounds of the same size, and cut a 3/4-inch hole in the centre with a smaller cutter and place gently on a separate baking sheet. Bake the full cookies for 10 to 12 minutes, until lightly browned, and the cookies with holes for 8 to 10 minutes for the same colour. Allow to cool.
To fill cookies, first dust the tops of the holed cookies generously with icing sugar. Stir raspberry jam to soften and spread in the centre of round cookies and top with dusted cookie. Press gently to seal.
Cookies keep for a week in an airtight container.
Yield: 18 filled cookies.