Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apple, ginger and turmeric filling
Dough
To fill
How it's done
Apple, ginger and turmeric filling
Bring the apples, agave syrup, ginger and turmeric to the boil in a pan. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Puree the mixture with a hand blender. Mix the agar-agar with 1 tbsp of cold water, add to the pan, bring to the boil, boil for approx. 2 mins., transfer to a jar, leave to cool.
Dough
Place the margarine in a bowl, add the sugar and vanilla, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour and oat milk. Place the dough in a plastic bag, press down flat, refrigerate for approx. 1 hr.
To shape
On a lightly floured surface, roll out the dough in batches to approx. 5 mm thick (each time chilling the remainder of the dough). Cut out the hearts or chosen shapes, place on two trays lined with baking paper. Cut little shapes out of half of the biscuits, chill for approx. 30 mins.
To bake
Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
To fill
Spread the apple and turmeric filling over the biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the jam.
Tip: | Raspberry jam can be used as an alternative to the apple and turmeric filling. |
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Tip: | Ideally, the apple and turmeric filling should be prepared the day before. Whatever is left over can be used as a spread on bread or added to porridge or muesli. |
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