Crumb Cookies
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/crumb-cookies
Total time
55 Minutes
Baking/cooking time
25 Minutes
Difficulty
easy
Ingredients
for 50 cookies
| FOR THE DOUGH | ||
| 400 | g | Flour for biscuits and shortcrust pastry |
| 160 | g | sugar |
| 6 | g | cinnamon |
| 270 | g | cold butter |
| 3 | g | salt |
| 1 | egg yolk | |
| ADDITIONALLY | ||
| 450 | g | raspberry jam |
| q.s. | powdered sugar (optional) |
Preparation
- Heap the flour onto the work surface and form a well in the center. Add the sugar, cinnamon, cold butter cut into cubes, and salt into the well. Mix the ingredients first with a dough scraper, then with your fingertips, until a crumbly texture forms. Take out 350 g of the mixture and set aside.
- Add the egg yolk to the remaining mixture and briefly knead until a smooth dough forms. Preheat the oven to 180 °C(fan-assisted).
- Line a baking tray (approx. 30 × 40 cm) with parchment paper and roll out the dough with a rolling pin. Spread the jam evenly over the entire surface and sprinkle with the reserved crumbs.
- Bake at 180 °C for about 25 minutes, until the surface is golden brown.Remove from the oven and let cool completely.
- Cut out cookies using cookie cutters or alternatively cut into diamond shapes to avoid leftovers. Dust with powdered sugar if desired and store in an airtight container.
In collaboration with @passionecooking
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