Small Hanseats with quince jelly

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, egg and butter: First knead it into coarse crumbs with the dough hooks of the mixer. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.

2. 2

   Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Shape the dough into a ball, wrap in foil and chill for approx. 45 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out dough on a little flour or between two layers of baking paper 2-3 mm thin. Cut out circles with wavy edges or firs (each approx. 5 cm Ø).

4. 4

   Knead the remaining dough again and again briefly, cool if necessary, roll out and cut out.

5. 5

   Put cookies on the trays. Bake in a hot oven for about 12 minutes one after the other. Take them out and let them cool down.

6. 6

   Mix icing sugar and egg white with the whisk of the mixer until smooth. Colour half the icing pink. Spread half of the biscuits with white and pink icing. Immediately mix them together with a wooden skewer.

7. 7

   Leave to dry for about 1 hour.

8. 8

   Heat the jelly and simmer for about 1 minute. Leave to cool until the jelly becomes slightly firmer. Spread on the underside of the undecorated biscuits. Place the biscuits with the icing on top, press down lightly and let dry.

Nutrition Facts

KCAL
130 kcal

CARBS
19 g

FATS
5 g

PROTEINS
1 g