Crispy shortbread cookies with raspberry jam
Ingredients
Shortbread cookies
- 180 g Flour
- 25 g Potato Starch
- 25 g Almond poudre
- 100 g Icing Sugar
- 1 pinch Salt
- 1 pinch Baking powder
- 100 g Butter
- 3 pcs Egg yolk Small or medium egg
- 1 ts Vanilla extract
Raspberry jam
- 200 g Raspberry Frozen or fresh
- 130 g Sugar
- ½ pcs Lemon
Instructions
Shortbread Cookies
- Add flour, potato starch, almond powder, icing sugar, salt and baking powder in a bowl.
- Add the butter in small pieces and crumble it in using your hands.
- Mix the egg yolks and the vanilla extract with a fork and add it to the dough using your hands
- Add the dough to the table and use a silicon pastry scraper to press the dough towards the table, little by litte. Do this twice.
- Put the dough in plastic and let it rest in the fridge for min 1 hour, but preferably overnight
- Put the oven to 180°c
- Roll out the dough between 2 baking paper sheets until it is 3mm thick
- Cut out circles using a glass or pastry shape. For each circle cut out one with a hole in the middle for the jam
- Cook on a baking paper covered or buttered plate for approx 15-20 minutes
Raspberry Jam
- Squeeze the juice of ½ lemon
- Add the raspberry, lemon juice and sugar to a sauce pan and bring to boil
- Boil slowly for 10-15 minutes
- Filter the jam through a sieve to remove the seeds
- Put in the fridge to cool down
The cookie
- Put one cookie circle without hole upside down
- Add a small ts of jam in the middle and place a cookie with hole upside up on top and squize lightly together
Notes
If you want the jam to be firmer you can also add a sheet of gelatine softened in water just after cooking