Raspberry cookies

Raspberry cookies

Raspberry cookies


100g cold butter
100 g of thick cream
1 egg yolk
220 g wheat flour
1 tablespoon powdered sugar
1 pinch of salt
For berry filling:
150 g of raspberry
2 peaches
1 tablespoon sugar
1 ½ teaspoon of gelatin
2 tablespoons apple juice


Preheat the oven to a temperature up to 180 ° C. Cold butter chop with a knife on the work surface with flour and powdered sugar. Add the cream, egg yolk, salt and quickly knead the dough is smooth.

Wrap the dough in plastic wrap and place in refrigerator for 30 minutes.

Chilled Roll dough to a thickness of 2 mm. With the help of molds in the shape of a flower cut from a blank cookie dough and place them in shape for cakes.

At the bottom of each mold Sprinkle some dry peas to the dough is not swollen, and save the form baskets.

Put the form of biscuits in the oven and bake until the pastry is acquire a golden brown color.

Peaches peel and seed. With the blender do the peach puree. Remember fork ripe raspberries and mix with peach puree and sugar. Bring fruit jam to a boil and remove from heat.

Gelatin pour apple juice, and enter into the hot fruit weight, stir until gelatin is completely dissolved. Fruit jelly cool slightly and transfer to a piping bag.

Fill the finished cookies fruit weight and allow the dessert to cool.

Bon Appetit!

Raspberry cookies1

You can leave a response, or trackback from your own site.

Leave a Reply