Shortbread cookies with tea jam

The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. Today we have a recipe for shortbread cookies with tea jam.

How to make shortbread cookies with a filling, be it jam, preserves or preserves? Today you will find a step-by-step guide on how to make these delicious baked goods, ingredients and a secret recipe;). Cooking shortcrust pastry at home.


180 grams of butter at room temperature a pinch of salt 120 grams of sugar (powdered sugar) vanillin 1 egg at room temperature 280 grams of flour 1 teaspoon of baking powder 400-450 grams of apricot jam or jam 4-5 walnuts


Beat the softened butter for a few minutes, add salt, sugar, vanillin and an egg at room temperature, continue beating for a couple of minutes. Mix with a spatula. We change the corollas for dough kneading nozzles. We mix flour with baking powder and gradually add it to the mass. Stir briefly, then collect the dough with your hands into a lump. We put the dough on a silicone mat or parchment, stretch it with our hands, and then roll it out with a rolling pin into a rectangle about 30 by 25 cm in size.The dough is very elastic, in the place where it is in excess, you can simply tear it off and stick it in the place where it is not enough , thus forming an even rectangle. It is recommended to prick the dough with a fork, I did not. We transfer the dough to a baking sheet and bake in an oven preheated to 200 degrees for 12-15 minutes. We take out the cake and immediately, while it is hot, trim the edges. Cut in half to make two identical cakes. Leave to cool. Grind the scraps of the crust and walnuts into crumbs. Lubricate the first cake with jam, put the second on top and also grease with jam. Jam or jam is better to take a little with sourness. Sprinkle with crumbs and leave to brew for several hours. Cut into portions. It turns out sand cakes with jam. And believe me, tomorrow they will be even tastier!

Enjoy your tea!

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