Colorful cookie cutters with quince jelly

For 40 pieces
  • 200 g Butter
  • 100 g Sugar
  • 200 g flour
  • 1 Msp gingerbread spice
  • 100 g ground almonds
  • 1 Egg (size M)
  • 1 EL quince jelly
  • 1 Tube white sugar color
  • colorful sugar pearls
  • flour
  • cling film
  • baking paper
50 minutes
easy
1.
Cut butter into cubes. Knead the sugar, butter, flour, gingerbread spice, almonds and egg first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Roll out the dough 2-3 mm thick on a floured work surface and cut out biscuits with various cookie cutters (e.g. car, plane, boat). Line 2 baking sheets with parchment paper. Spread biscuits on top. Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Let the cookies cool down. Heat the jelly, stir until smooth and thinly spread the cookies with it. Trace the outlines of the cookies with sugar paint. Sprinkle the jelly with sugar pearls
2.
Waiting time approx. 1 hour
1 item approx:
  • 80 kcal
  • 340 kJ
  • 1 g protein
  • 6 g fat
  • 7 g carbohydrates

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