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
Jelly
Dough
Jammy dodgers
How it's done
Jelly
Bring the tangerine juice and lemon juice to the boil with half of the preserving sugar, stirring continuously, and allow to boil vigorously for about 3 mins., skim off any foam if necessary. Add the remaining preserving sugar and continue to cook, stirring, for about 3 mins. Add the mandarin peel, mix, allow to cool.
Dough
Place the butter in a bowl, add the icing sugar and all the other ingredients up to and including the salt, beat using the whisk on a mixer. Briefly mix in the egg whites. Add the flour, mix quickly to form a soft dough (do not knead), flatten a little, cover and chill for approx. 1 hr.
Biscuits
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 2 mm thick. Cut out different biscuit shapes (approx. 4 cm in diameter), place on two baking trays lined with baking paper. Using a smaller cutter, cut a hole (approx. 1 cm Ø) in half of the biscuits, chill for about 15 mins.
To bake
Bake for approx. 8 mins. at 160 °C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Jammy dodgers
Stir the mandarin jelly until smooth, spread over the flat side of the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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