A recipe for festive shortcrust pastry cookies.
Like real gauntlets, you probably need a couple of these winter treats. Shop shortcrust pastry for pie speeds up the process of making gingerbread while the cherry serves as festive toppings in the winter season.
Time: 3 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- Two layers of ready frozen shortbread dough for baking pie (total 400 – 450 gr.)
- Wheat flour, powder
- 1 large egg
- Special equipment: 10 cm shaped cutter mittens; three pastry bags with round tip No. 6 or 7, a round tip No. 3 or 4 and a tip made of petals roses number 103 or 104
Filling
- 300 gr frozen cherries, thaw, drain the juice and roughly chop
- 1/3 Art. Sahara
- 1/4 tsp ground cinnamon
- A pinch of salt
- 1 tbsp. l corn starch
- 1 tbsp. l freshly squeezed lemon juice
Royal glaze and decoration
- 450 gr powdered sugar
- 5 tbsp. l meringue powder (dry mix for making meringue)
- Blue food gel, for glaze
- Confectionery topping in the form of white snowflakes, for decoration
Recipes with similar ingredients: shortbread dough, cinnamon, cherry, meringue
Recipe preparation:
- Prepare the filling: mix the cherries in the medium saucepan, granulated sugar, cinnamon and salt. Bring to a boil over medium heat and cook, stirring occasionally, until the cherry gives juice and sugar will dissolve, about 10 minutes, the liquid will begin to thicken. bowl mix corn starch and 1 tbsp. l water bye the consistency will not be uniform. Pour corn mixture starch in a saucepan with cherries and continue cooking, stirring, until as long as the filling does not thicken, from 1 to 2 minutes. Pour in bowl, mix with lemon juice and cool completely.
- Cover 2 baking sheets with parchment paper. Preheat the oven up to 200 ° C. Prepare the gingerbread cookies: lightly sprinkle the working surface flour. Expand both layers of dough, sprinkle them with flour and roll out with a rolling pin to make the dough a little thinner. Via Cut a 10 cm mitt-shaped cutter as much as possible mittens, roll the trim into a layer and cut another mittens; you should get from 16 to 20 pieces.
- Spread half the mittens on the prepared baking sheets. Whisk egg in a small bowl with 1 tbsp. l water. Lubricate the edges of the mitts with an egg. Put in the center for 1 or 2 tbsp. l cherry filling (amount the filling you use will depend on the size cookies). Cover the mittens with the second half of the dough, pressing them with your fingers. Lubricate the surface of the dough with an egg. Make a little a hole in the top of each mitten to allow steam to escape. Bake gingerbread cookies until the surface is golden and crispy, from 10 to 12 minutes. Put the gingerbread cookies on the wire rack to fully cool.
- Prepare the royal frosting and decorations: time, mix powdered sugar with meringue powder in a large bowl. Add 6 tbsp. l water and beat with an electric mixer on medium speed until soft glossy peaks adding 1 – 2 tbsp. l water if necessary make more homogeneous, slightly thick consistency. Put a third of the glaze in a small bowl. Add food coloring to the remaining glaze, to make blue color.
- Put the blue icing in the pastry bag provided round tip No. 6 or No. 7. Place half of the white glaze in another bag equipped with a round tip No. 3 or No. 4, and the other half of the glaze – in the third pastry bag, equipped with rose petal tip. Draw a thin blue line over the edge of each carrot, leaving the cuff unpainted. Leave glaze for a few minutes. Paint blue with the whole marked area. Using a small spatula or rear side of the spoon, smooth the icing evenly. Sprinkle with icing snowflakes.
- Using white icing with a rose petal tip, make a ribbed cuff. Make a seam around the edge of the mitten, using white icing with a simple round tip. Leave harden the glaze before serving, it will take about 1 hours.
