Espresso spoon

Name: Espresso spoon
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 175 g Flour; 1 pinch Salt; 50 g Icing sugar; 125 g Butter; 1 TEASPOON Instant espresso powder; 1 TEASPOON Cocoa powder; 1 package Vanillin sugar; 150 g Currant Jam; 100 g Passion fruit jelly; 7-10 Tbsp Flour; 7-10 Tbsp Cardboard; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

175 g Flour
1 pinch Salt
50 g Icing sugar
125 g Butter
1 TEASPOON Instant espresso powder
1 TEASPOON Cocoa powder
1 package Vanillin sugar
150 g Currant Jam
100 g Passion fruit jelly
7-10 Tbsp Flour
7-10 Tbsp Cardboard
baking paper

Directions

1
Put flour, salt, icing sugar and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Halve the dough. Quickly knead espresso and cocoa powder into one half. Knead vanilla sugar under the other half.
2
Chill for 30 minutes. Place a teaspoon on a cardboard, trace the outlines with a pencil. Cut out spoons with scissors. Roll out the shortcrust pastry separately on the floured work surface, approx. 3 mm thin. Place cardboard spoons on the dough and cut out 24-28 spoons one after the other with a knife. Use some of the dough to slightly strengthen the thinnest part of the spoon. Place on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes. Let them cool down. Pass the jam through a sieve.
3
Place on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes. Let them cool down. Pass the jam through a sieve. Stir jelly until smooth. Serve spoons with jelly and jam. Stir into the jam