Angel eyes

Name: Angel eyes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 30 g Icing sugar; 75 g cold butter; 120 g Flour; 3 Egg yolk (size M); 3 TABLESPOONS Milk; 30 g Currant Jelly; 30 g Quince jelly; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

30 g Icing sugar
75 g cold butter
120 g Flour
3 Egg yolk (size M)
3 TABLESPOONS Milk
30 g Currant Jelly
30 g Quince jelly
7-10 Tbsp Cling film
baking paper

Directions

1
Sift the icing sugar. Cut butter into pieces. Knead the flour, icing sugar, 2 egg yolks and butter with the dough hooks of the hand mixer. Finally, work into a smooth dough with your hands on a floured work surface.
2
Wrap the dough in foil and chill for about 30 minutes. Form approx. 20 walnut-sized balls from the dough and place them on a baking tray lined with baking paper. Press a depression in the middle of each ball with the handle of a wooden spoon.
3
Mix 1 egg yolk and milk. Spread the biscuits with the egg yolk milk. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take out and let cool down.
4
Warm the jelly separately and stir until smooth. Fill half of the cookies with the quince jelly, the other half with the redcurrant jelly.