Flower biscuits

Name: Flower biscuits
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 125 g Butter; 80 g Sugar; 250 g Flour; 1 package Vanillin sugar; 1 egg (size M); 8 TSP Apricot Jam; 7 TSP Currant Jelly; 1-2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

125 g Butter
80 g Sugar
250 g Flour
1 package Vanillin sugar
1 egg (size M)
8 TSP Apricot Jam
7 TSP Currant Jelly
1-2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Knead butter, sugar, flour, vanilla sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out dough on a floured work surface approx. 2 mm thin and cut out flowers (approx. 6 cm Ø). Knead the dough again, roll out and cut out flowers. Place the flowers on 2-3 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let the cookies cool down on a cake rack. Warm up jam and jelly separately and stir until smooth. Crush the sugar in the universal chopper. Brush the edges of the cookies with some apricot jam and sprinkle with sugar crystals. In the middle of one half of the biscuits put a little apricot jam, on the other half currant jelly
3
45 minutes waiting time