rosehip ring

Name: rosehip ring
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 1 Vanilla pod; 220 g Flour; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Icing sugar; 180 g crushed almonds; 1 egg (size M); 200 g cold butter; 1 package Vanillin sugar; 250 g Rose hip jam; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

1 Vanilla pod
220 g Flour
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Icing sugar
180 g crushed almonds
1 egg (size M)
200 g cold butter
1 package Vanillin sugar
250 g Rose hip jam
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Mix vanilla pulp, flour, lemon zest, 150 g icing sugar, almonds, egg and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the short pastry on a well floured work surface to a thickness of approx. 2 mm and cut out 64 circles (6 cm Ø). Cut out small circles (1 cm Ø) from half of the circles again. Place the circles and rings on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes until golden brown.
2
Meanwhile mix 50 g icing sugar and vanillin sugar. Place the circles and rings on a cake rack and allow to cool. Dust the rings thickly with the icing sugar mixture. Spread circles with rosehip jam. Place the rings on the circles. Fill the rest of the rosehip jam into a piping bag and fill the rings with it