Spitzbuben biscuits with blackcurrant jam
Ingredients
for 22 pieces
| 200 g | butter, soft |
| 80 g | icing sugar |
| 1 pinch | salt |
| 1 | fresh egg white, beaten |
| 300 g | white flour |
| 150 g | blackcurrant jam |
| 1 bag | white cake icing (approx. 125 g) |
| a little | dried flowers |
How it's done
Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer. Briefly mix in the egg white. Add the flour, mix quickly to form a soft dough (do not knead), flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out circles (approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut out a small circle (approx. 2 cm in diameter) in half of the circles.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Spitzbuben biscuits
Stir the blackcurrant jam until smooth, spread over the flat side of the biscuit bases.
Icing
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate icing into a bowl. Dip the top half of the biscuits half way into the icing, scatter a few edible flowers on top, leave to dry on the rack, then place on top of the biscuit bases.
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