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Raspberry Shortcrust Cookies
Ingredients:
Serves 30 - 98 cal per serving
Prep-time: 15 min. - Total-time: 30 min.
200 g / 6 2/3 oz
70 g / 2 1/3 oz
50 g / 1 2/3 oz
1 pk / 2 tsp
1
210 g / 7 oz
60 g / 2 oz
70 g / 2 1/3 oz
50 g / 1 2/3 oz
1 pk / 2 tsp
1
210 g / 7 oz
60 g / 2 oz
butter, unsalted
powdered sugar
starch flour
Vanilla sugar
eggs
plain flour
raspberry jam
powdered sugar
starch flour
Vanilla sugar
eggs
plain flour
raspberry jam
Serves 30 - 98 cal per serving
Prep-time: 15 min. - Total-time: 30 min.
Combine unsalted butter with powdered sugar, starch flour and vanilla sugar. Do not beat until frothy otherwise the cookies will diverge during baking. Add an egg to the mix. Sprinkle flour on top and fold in. Fill the dough in a pastry bag with star tube. Line baking tray with parchment paper. Make 30 flat cookies with enough space in between. Pre-heat oven to 390 F and bake the shortcrust cookies for 13-14 minutes on the middle rung. They are done as soon as the edges are turning golden brown. Only the edges should be golden, the center must be light in color. Let cool on tray. Brush raspberry jam on the bottom of one cookie and put a second cookie on top. Press Raspberry Shortcrust Cookies slightly together. Continue with the rest of the cookies.
