๐ง๐ต๐๐บ๐ฏ๐ฝ๐ฟ๐ถ๐ป๐ ๐๐ผ๐ผ๐ธ๐ถ๐ฒ๐
๐๐ฉ๐ฆ๐ด๐ฆ ๐ฆ๐ข๐ด๐บ ๐ค๐ฐ๐ฐ๐ฌ๐ช๐ฆ๐ด ๐ธ๐ช๐ต๐ฉ ๐ข ๐ง๐ณ๐ถ๐ช๐ต๐บ ๐ซ๐ข๐ฎ ๐ง๐ช๐ญ๐ญ๐ช๐ฏ๐จ ๐ข๐ณ๐ฆ ๐ฑ๐ฆ๐ณ๐ง๐ฆ๐ค๐ต ๐ต๐ฆ๐ข๐ต๐ช๐ฎ๐ฆ ๐ต๐ณ๐ฆ๐ข๐ต๐ด. ๐๐ข๐ฌ๐ฆ ๐ข ๐ฃ๐ข๐ต๐ค๐ฉ ๐ข๐ด ๐ข ๐ธ๐ฆ๐ฆ๐ฌ๐ฆ๐ฏ๐ฅ ๐ฑ๐ณ๐ฐ๐ซ๐ฆ๐ค๐ต ๐ข๐ฏ๐ฅ ๐ง๐ช๐ญ๐ญ ๐บ๐ฐ๐ถ๐ณ ๐ฃ๐ช๐ด๐ค๐ถ๐ช๐ต ๐ต๐ช๐ฏ ๐ธ๐ช๐ต๐ฉ ๐ด๐ธ๐ฆ๐ฆ๐ต ๐ฃ๐ช๐ต๐ฆ๐ด ๐ made at @easycooklouth
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ
โข 250g plain flour
โข 70g icing sugar, plus about 2 tbsp for dusting
โข 8g vanilla sugar, or 8g caster sugar plus 1 tsp vanilla extract
โข 1 tsp lemon zest
โข 150g butter, cut into cubes
โข 2 egg yolks
โข 100g redcurrant jelly (or raspberry jam)
๐๐๐ฉ๐๐ค๐
STEP 1
For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
STEP 2
Remove the dough from the fridge and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
STEP 3
Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a spoon to fill the dips in the dough balls.
STEP 4
Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar.
Enjoy!! ๐ ๐
