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.
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.
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