Shortcrust cookies filled with forest fruit jam – sounds delicious, right?
Ingredients:
Shortcrust Pastry:
- Eggs – 2 pcs.
- Powdered sugar – 120 g
- Vanilla sugar – 1 packet
- Butter – 200 g
- Wheat flour – 300 g
- Brown sugar – 10 g
- Orange zest, grated – 0.5 tablespoon
Forest Fruit Jam:
- Brown sugar – 60 g
- Jam sugar (2:1 ratio) – 300 g
- Orange zest, grated – 0.5 tablespoon
- Blueberries – 500 g
- Orange juice – 125 ml
Preparation:
Sift the flour and powdered sugar onto the countertop. Separate the egg yolks from the whites. Add butter, egg yolks, vanilla sugar, and grated orange zest to the flour. Chop all the ingredients with a knife, then knead the dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
Roll out the chilled dough to a thickness of about 5 mm. Using cookie cutters, cut out various shapes from the dough (in pairs). Cut an additional pattern from one cookie in each pair. Place the cut-out cookies on a baking sheet lined with parchment paper. Brush the cookies with the cut-out pattern with beaten egg whites and sprinkle with brown sugar.
Bake the cookies for 12 to 15 minutes at 180°C without convection. Transfer the brown sugar, forest fruits, jam sugar, orange juice, and grated zest from the scalded orange to a saucepan, and cook over low heat until the jam consistency is achieved.
Once the cookies are baked and cooled, sandwich them together with warm jam. Set aside to cool.
