Raspberry Swirl Cookies

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.5 13
COOK TIME
60 mins
TOTAL TIME
180 mins

Ingredients

Servings: 52
  • 500 g Flour
  • 1 pinch(es) Salt
  • 250 g Sugar
  • 1/2 TEASPOON Baking Powder
  • 1 pck. Vanillin sugar
  • 1 Egg (Gr. M)
  • 250 g Butter
  • 200 g Raspberry Jelly
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Mix flour, salt, sugar, baking powder and vanillin sugar in a bowl. Add egg and butter in pieces. Quickly knead to a smooth dough, divide the dough into 2 equal pieces.

  2. 2

    Roll out the two pieces of dough on a floured work surface into 2 rectangles (each approx. 26 x 32 cm). Spread each with half of the jelly. Roll up from the short side. Wrap in foil and chill for about 2 hours.

  3. 3

    Cut each roll of dough into approx. 1 cm thick slices. Distribute on about 3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 10-12 minutes. Let them cool down.

Nutrition Facts

KCAL
70 kcal
CARBS
10 g
FATS
3 g
PROTEINS
1 g