Ready-made dough for sugar cookies can serve as the basis for a dessert that will appeal to everyone who looks at you for a cup tea. Just add raspberry jam, lemon essence and chopped pecans and voila – raspberry cakes from Sandra Ли! 
Time:45 minutes Difficulty: easy Quantity: one 6 pcs. The recipes use volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (500 g) frozen shortcrust pastry for sugar cookies (unfreeze)
- 3/4 tsp lemon essence
- 1/2 tbsp. pitted raspberry jam
- 1/4 Art. finely chopped pecans
Recipes with similar ingredients: shortbread dough, lemon essence, raspberry jam, pecans
Recipe preparation:
- Preheat the oven to 180C. Make glass mold for baking 20×20 cm with so much foil that it hangs from two sides.
- Add lemon extract to the dough and mix well. Wet fingers spread 2/3 of the test on the bottom of the form. Lay out jam for the dough. Crush the remaining dough evenly over the jam. Sprinkle pecans on top. Bake the cake until the edges brown, and the middle is not baked, about 35 minutes. Cool in form. To remove the finished product, pull the edges of the foil. The baking is soft, so carefully cut it into 5×5 cm squares or diagonally on triangular cakes.
