They are cute, fun to put on the table, tasty and easy to make.
For 15-20 biscuits 60 gr. butter 70 gr. caster sugar 2 eggs 130 gr. flower pinch of salt raspberry jam 1. Preheat oven to 170 degrees. Mix with a spoon the softened butter with the sugar until a whitish mixture. 2. Separate 2 eggs, keep the yolk and white. Whisk the egg whites. Mix the sugar mixture with the flour, salt and egg yolks. When using a spoon to stiff, then knead with your hand. Shape the dough into a ball. 3. Turn the dough into about 15-20 small balls and place on a floured baking sheet or silicone mat. Press the balls so that a dimple created. 4. Fill the cookies with the jam and brush them with the beaten egg white. Bake in about 25 minutes until golden brown.
For the dough: 230g flour 100g sugar 90g butter, room temperature 1 tblsp vegetable oil 1 egg
For the filling: 30g flour 125g sugar 1 sachet vanilla sugar 3 eggs 1/2 liter boiling milk
Pre-heat the oven to 180 C.
Mix flour, sugar, butter, oil and egg to a sticky dough. Roll out and use your fingers to spread it out into a 24 cm round cake tin (I layered the bottom with greaseproof paper and made sure the sides were well buttered).
For the filling: beat the eggs in a pan. Add sugar, vanilla, and flour. Add the boiling milk last and turn on the heat. Keep stirring until thick, but don’t let it boil.
Pour the filling on the dough and place in oven for 45 minutes. Check the colour (it should become golden brown) and if the filling stiffens. Cool down before taking it out of the tin.
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