An other new discover are these little fellows. All you need is good a biceps muscle. I didn’t expect it to be so hard to squeeze the pastry out of the icing bag. But after the first try I was already tired.
This is an all year round biscuit that goes wonderful with earl grey tea. I can think of many variations to this. Filled with different jam maybe orange or dipped into black chocolate at one end ….
Pastry:
175 gr Butter room temperature
75gr icing sugar
3 egg yolks
1 pinch of salt
250 gr flour
1 good pinch of backing soda
Filling:
100 gr real nice apricot jam
juice of 1/2 lemon
Mix the butter till light and fluffy. Add icing sugar, egg yolks and salt and continue stirring until light. Add flour and baking soda. Bring the dough together with your hands. Cover and refrigerate.
But the dough into an icing bag with jagged head and make half moons on greasing paper. Refrigerate again.
Bake in the preheated oven ( 175° ) for 10 minutes. Let them cool.
Heat the jam and the lemon juice. Coat the bottom of one cookie and stick two together. Dust with some icing sugar.
The cookie is pictured on an other page of one my favorite art books: Shades of time by the swiss photographer Annelies Strba by Lars Müller Publishing.
An other new discover are these little fellows. All you need is good a biceps muscle. I didn’t expect it to be so hard to squeeze the pastry out of the icing bag. But after the first try I was already tired.
This is an all year round biscuit that goes wonderful with earl grey tea. I can think of many variations to this. Filled with different jam maybe orange or dipped into black chocolate at one end ….
Pastry:
175 gr Butter room temperature
75gr icing sugar
3 egg yolks
1 pinch of salt
250 gr flour
1 good pinch of backing soda
Filling:
100 gr real nice apricot jam
juice of 1/2 lemon
Mix the butter till light and fluffy. Add icing sugar, egg yolks and salt and continue stirring until light. Add flour and baking soda. Bring the dough together with your hands. Cover and refrigerate.
But the dough into an icing bag with jagged head and make half moons on greasing paper. Refrigerate again.
Bake in the preheated oven ( 175° ) for 10 minutes. Let them cool.
Heat the jam and the lemon juice. Coat the bottom of one cookie and stick two together. Dust with some icing sugar.
The cookie is pictured on an other page of one my favorite art books: Shades of time by the swiss photographer Annelies Strba by Lars Müller Publishing.