Raspberry spots

Name: Raspberry spots
Cook time: 45 min
Total time: 45 min
Yield: 55
Ingredients: 200 g soft butter; 75 g Icing sugar; 1 egg (size M); 80 g ready-to-bake poppy seed filling; 250 g Flour; 125 g red raspberry jelly; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 55

200 g soft butter
75 g Icing sugar
1 egg (size M)
80 g ready-to-bake poppy seed filling
250 g Flour
125 g red raspberry jelly
baking paper

Directions

1
Cream butter and sugar. Stir in egg and poppy seed filling. Slowly stir in flour
2
Pour the dough into a piping bag with star-shaped spout. Spray small dots onto 2 baking trays lined with baking paper. Put the trays in a cool place for about 1 hour.
3
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. Dab on a cake rack and let it cool down
4
Heat the jelly and simmer for 1-2 minutes. Let the jelly cool down a little. Place some jelly in the middle of each spot, then allow to dry
5
waiting time approx. 1 1/2 hours