Shortcrust pastry garnish wreaths
easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 125 g Butter or margarine
- 75 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Cling film
- baking paper
- 1 Egg Yolk
- 1 TABLESPOON Whipped cream
- 1 Egg Yolk
- 1 heaped tablespoons of sugar
- 75 g Peanut purée (without other ingredients)
Directions
- 1
Knead flour, fat, sugar, egg and lemon zest with the dough hooks of the hand mixer. Then use your hands to quickly work the dough into a smooth short pastry. Wrap in foil and put in a cool place for about 1 hour.
- 2
Roll out the short pastry thinly on a floured work surface and cut out approx. 50 cookies of approx. 5 cm Ø. Make a hole in half of the biscuits with a small cookie cutter (2 cm Ø).
- 3
Spread on two baking trays lined with baking paper. Whisk the egg yolk and cream and spread the cookies with it. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for about 12 minutes.
- 4
Let it cool down. Cream egg yolk and sugar and mix with the peanut purée. Spread the peanut cream on the biscuits with a knife, without a hole, and place the short pastry wreaths on top. Makes about 25 pieces.
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