Ruby Cookie
- Level:
-
Easy
- Makes:
-
120 cookies
Cookie Dough
Ingredients: Cookie Dough
-
183 gbutter
-
88 gicing sugar
Preparation: Cookie Dough
Cream.
Ingredients: Cookie Dough
-
30 geggs
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102 galmond powder
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190 gflour
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1 gbaking powder
Preparation: Cookie Dough
Add. Beat until smooth.
Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut flower shapes of 5 cm diameter.
Bake at 170°C for 15 mins.
Apricot Jam
Ingredients: Apricot Jam
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1000 gapricots
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60 gwater
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600 gcaster sugar
-
15 glemon juice
Preparation: Apricot Jam
Bring to simmer in saucepan over mediumlow
heat while stirring. Cover and simmer
over low heat for 1 hour until thick.
Cool down in fridge at 4°C. Cover jam with foil.
Decoration
Ingredients: Decoration
-
120 gwhite almond and sugar flowers IBC
Preparation: Decoration
Crystallise.
Layer at 2 mm thick.
Cut out round flower shapes of 5 cm diameter.
Leave to set in fridge at 12°C.
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