Stuffed Raspberry-Chili Stars

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Mix flour, icing sugar and salt. Add egg and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. Wash and clean the chilli pepper and remove the seeds.

2. 2

   Chop the chilli pepper finely and place in a bowl with the raspberries. Puree the raspberries and chilli finely with a hand blender and pass through a sieve into a bowl. Add jam sugar and mix with the whisk of the hand mixer for approx. 45 seconds. Roll out the dough on a floured work surface approx. 0.4 cm thick and cut out approx. 30 stars with a star cutter (9 cm Ø). Cut out the middle of half of the cookies with a small star cutter (2.5 cm Ø). Spread them on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Let the cookies cool down on a cake rack. Place one teaspoon of jam on each star without a hole. Press the stars with the centre cut out firmly. Dust the stars with icing sugar.

3. 3

   Spread them on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Let the cookies cool down on a cake rack. Place one teaspoon of jam on each star without a hole. Press the stars with the centre cut out firmly. Dust the stars with icing sugar. Fill the rest of the jam into a screw glass and close it tightly. Keep in the refrigerator for about 14 days

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
150 kcal

CARBS
19 g

FATS
8 g

PROTEINS
2 g