Pink jammy dodgers
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- Preparation:
- Total:
- Serves: 40 persons
Ingredients
- 150 gicing sugar
- 1 tspraspberry crumble
- 200 gbutter
- 1fresh egg white
- 1 pinchsalt
- 200 gwhite flour
- 150 gshelled ground almonds
- 100 gred currant jelly
- 2 tbspicing sugar
- 2 tbspraspberry crumble
Instructions
Step 1
Mix the icing sugar and freeze-dried raspberries in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and almonds, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.Step 2
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out stars (each approx. 5 cm in diameter), place on two baking trays lined with baking paper. Cut a small star (approx. 1 cm in diameter) out of half of the stars, chill the biscuits for approx. 30 mins.Step 3
Approx. 12 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases.Step 4
Dust the tops of the biscuits with icing sugar and then with freeze-dried raspberries, place on top of the biscuit bases.