Shortcrust cookies with plum jam or marmalade.
Ingredients
- Warm milk, 1/4 cup (60 ml)
- Instant dry yeast (or 25 g fresh yeast), 7 g
- Lard or butter, 100 g
- All-purpose flour, 300 g
- Egg, 1
- Vanilla sugar, 1 tablespoon
- Powdered sugar, 2 tablespoons + extra for dusting
- Plum jam or marmalade, about 280 g
Preparation
Add the yeast and a pinch of sugar to a cup of warm milk, and mix thoroughly. Set aside for 10 minutes to rise.
Cut the lard or butter into small cubes and rub it into the flour with your fingers.
Beat the egg with the powdered sugar and add it to the flour mixture. Pour in the yeast mixture and add the vanilla sugar. Mix everything together to form a smooth dough.
Knead the dough for about 10 minutes until it is smooth and no longer sticky. Transfer to a bowl, cover with plastic wrap, and let rise for about 1 hour.
Divide the dough into 2 parts and roll each out into thin sheets (similar thickness to dumpling dough), dusting with flour as needed.
Cut into squares about 7-8 cm on each side. Place a teaspoon of jam or marmalade in the center of each square. Fold one corner of the square over the filling, then fold the opposite corner underneath the cookie.
Place on a baking sheet lined with parchment paper. Preheat the oven to 200°C. Bake until golden, about 10 minutes.
Repeat with the remaining dough. Dust the finished cookies with powdered sugar.
