Shortcrust pastry thaler

Name: Shortcrust pastry thaler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 55
Ingredients: 1 1/2 untreated oranges; 160 g Butter or margarine; 180 g Icing sugar; 240 g Flour; 200 g Marzipan raw mass; 75 g Orange marmalade; 7-10 Tbsp Icing sugar and flour; baking paper; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 55

1 1/2 untreated oranges
160 g Butter or margarine
180 g Icing sugar
240 g Flour
200 g Marzipan raw mass
75 g Orange marmalade
7-10 Tbsp Icing sugar and flour
baking paper
7-10 Tbsp Cling film

Directions

1
Wash the oranges and rub dry. From the halved one rub the peel. Quickly knead the fat, 80 g icing sugar, flour and orange peel into a smooth dough. Form into a ball, wrap in foil and refrigerate for about 30 minutes.
2
Knead marzipan with 50 g icing sugar. Roll out to a thin rectangle (approx. 32x28 cm) on a work surface dusted with icing sugar. Roll out the dough on a floured work surface also to a rectangle of the same size.
3
Thinly spread the dough with jam, place the marzipan rectangle on top. Cut the rectangle lengthwise into two 14 cm wide strips and roll up tightly from the long side. Cut the grooves into slices and spread on 2 baking trays lined with baking paper.
4
Press the cookie slightly flat if necessary. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for about 14 minutes. Place the cookies on a cake rack and let them cool down. Remove the skin from the last orange in fine strips using a julienne shredder.
5
Squeeze 2 tablespoons of juice from the orange. Stir the remaining icing sugar with it until smooth. Spread the icing thinly on the cookies and sprinkle with orange julienne. Leave to dry.