Cookies are crispy and sweet, a cookie for all ages.
Use homemade strawberry jam for healthier
120 g butter
80 g of powdered sugar
Salt 0.4 g
Egg yolks 32 g
Light cream 50 g
Vanilla paste 2 g
Low gluten flour 200 g
Almond flour 40 g
Strawberry jam to taste
1.120g butter softened at room temperature.
Soften the butter, add 80 g of powdered sugar and 0.4 g of salt and beat with an electric whisk until fluffy and feathery.
2. Add 32g egg yolks twice, beat well and add the next time.
3. Add 50g of light cream twice, beat well and add the next time.
Add 2 g of vanilla paste and beat until even.
4. Sift in 200g of low gluten flour and 40g of almond flour and stir with a spatula until evenly free of dry powder.
The mixed dough is flattened, wrapped in plastic wrap and refrigerated for about 1 hour.
Refrigerate the dough and roll out into a dough sheet about 0.4 cm thick. Carve out the shape with a star mold and place it on a baking sheet.
Bake in a preheated oven at 170°C for about 15 minutes.
5. After the baked biscuits are cooled, pair the two slices and add the jam.
Tips
The temperature and time of baking are for reference only, subject to the temper of the oven.