Delicate shortbread cookies are collected in the form of a sandwich with a layer of jam, covered with sugar icing and a slice of candied cherries. This UK traditional cookie is very similar to Linz. macaroons, so it was, in general, called before World War I, but was later renamed in honor of The British Empire. Although to this day in different regions of the country it also called German cookies, and Belgian cookies. As if it is not called, this delicacy is worthy of being decorated with Any tea party with a nice look and sophisticated taste. Share with друзьями: 
Time: 2hour. 30 min. Difficulty: easy. Quantity: 24 cookies. Recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 55 gr. plus 2 tbsp. l (30 gr.) Room butter temperature
- 55 gr. plus 2 tbsp. l powdered sugar
- 1 yolk of hard-boiled eggs
- 1 large egg yolk
- 0.5 tsp vanilla extract
- 310 gr. premium sifted flour
- 1/4 tsp salt
Filling and Glaze
- 100 gr. raspberry jam
- 110 gr. powdered sugar
- 1-2 tbsp. l warm water
- 4 tsp almond or vanilla extract
- 6-8 candied cherries, each cut into 6 slices
Recipes with similar ingredients: premium flour, raspberry jam, icing sugar, almond extract, vanilla extract, eggs, cherry, confiture
Recipe preparation:
- Beat butter with powdered sugar until white. Wipe boiled yolk through a sieve and mix it with raw yolk and vanilla extract. Add this mixture to butter and mix.
- Then add flour and salt and mix. Knead the dough and form a disk out of it (the dough will be very soft), wrap it in cling film and refrigerate for 2 hours to make dough hardened.
- Preheat oven to 160 ° C and cover two baking sheets with paper for baking.
- On a lightly floured work surface neatly mash the dough to make it softer. Roll it into a layer 0.5 cm thick and with a corrugated form with a diameter of 5 cm. cut out cookies from the dough. Place the blanks on baking sheets on distance of 1.5 cm from each other.
- Bake cookies for 10 to 12 minutes, until it is slightly browned around the edges. Cool it completely on nasty.
- Stir the raspberry jam to make it thinner, and sprinkle one cookie on them, cover with another cookie on top, gently pressing so that the two halves are fastened together. Same repeat with the remaining cookies.
- Prepare the icing. Mix the powdered sugar with 1 tbsp. l water and vanilla or almond extract. If necessary add more water, bringing the mixture to the consistency of liquid glaze. Each cookie on top is covered with icing, in the middle put on piece of cherry and lay on a wire rack to solidify. Give the liver dry for 3 hours, then shift to airtight storage container. Cookies can store for 3 days.
