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Preparation
in 10 minutes
Cooking
in 12-15 minutes
Cooling
in 30 minutes
Temperature
190 °C
- Prepare the shortcrust pastry dough with all the ingredients (except the jelly), wrap it in cling film and leave in the refrigerator for 30 minutes.
- Take it out of the fridge, knead it quickly and form a roll as thick as a cigar; then cut it into pieces about 2 cm long and form small balls.
- Using the handle of a wooden spoon, make an indentation in the centre of each ball.
- Line a baking tray with baking paper. Heat the oven to 190°C, with top and bottom heat.
- Spoon the jelly into a pastry bag (you can also use a freezer bag, snipping off one of the tips) and then fill the indentations in the balls of dough with jelly.
- Bake the biscuits in the preheated oven for about 12 minutes, or until golden.
Ingredients
200
g
65
g
icing sugar
125
g
cold butter
1
egg
1
tbsp
bourbon vanilla sugar
25
g
water
40-50
g
currant jelly
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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