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
Dough
To fill the biscuits
How it's done
Dough
Mix the flour, sugar, salt and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and egg yolk, mix quickly to form a dough.
Biscuits
Roll out the dough in batches between two sheets of baking paper to approx. 3 mm thick. Cut out biscuits approx. 5 cm in diameter. Cut a small circle out of half of the biscuits, place on two baking trays lined with baking paper, chill for approx. 30 mins.
To bake
Approx. 12 mins. in an oven preheated to 170°C (fan).
To fill the biscuits
Spread the jam on the biscuit bases using a teaspoon, dust the lids with icing sugar and place on top.
| Tip: | Use apricot jam instead of raspberry jam. |
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