Shortcrust pastry flowers

Name: Shortcrust pastry flowers
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Flour; 75 g Sugar; 7-10 Tbsp Salt; 1 egg (size M); 140 g Butter or margarine; 120 g Marzipan raw mass; 60 g Icing sugar; 150 g redcurrant jelly; 7-10 Tbsp Flour; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Flour
75 g Sugar
7-10 Tbsp Salt
1 egg (size M)
140 g Butter or margarine
120 g Marzipan raw mass
60 g Icing sugar
150 g redcurrant jelly
7-10 Tbsp Flour
7-10 Tbsp Icing sugar
baking paper

Directions

1
Knead flour, sugar, 1 pinch of salt, egg and fat with the dough hooks of the hand mixer to a shortcrust pastry. Cover the dough and chill for about 2 hours. Knead the raw marzipan paste and icing sugar. Roll out half of the shortcrust pastry on a floured work surface to a thickness of approx. 3 mm. Cut out 10 circles with a cookie cutter (approx. 7.5 cm Ø) and place them on a baking tray lined with baking paper. Roll out the marzipan on a plate dusted with icing sugar, cut out 10 circles with a cookie cutter (4.5 cm Ø) with a wavy edge. Place 1 marzipan plate on each dough plate.
2
Crumble some of the remaining shortcrust pastry with floured hands and sprinkle on the marzipan plates. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-18 minutes. Process remaining marzipan and remaining dough in the same way. Cook the redcurrant jelly for 1 minute. Drizzle over the middle of the biscuit with a teaspoon. Dust the cooled shortcrust pastry flowers with icing sugar. Results in about 20 pieces