"Hildabroetchen"
(Terraced cookie with red current jam layered in between)
This is an old recipe I got from my grandmother. It is simple, yet
a favorite for kids and adults alike.
Use small cookie shapes! This is a bit size terrace not a hand size!
Ingredients: (converter at bottom)
300 g flour
150 g butter (room temp.)
125 g sugar
1 egg
Red current jam or any other tart jam you may prefer
Powdered sugar to dust
Preheat oven to 350 F or 180 C
Directions:
Kneed all ingredients in ball and store for 1 hour in fridge.
Roll (pressing not to hard! dough is more crumbly!) to a little less than 1/4 inch on floured surface and cut out with small cookie cutters of same shape. Make sure you count, like 10 big stars, 10 medium, 10 small etc.
Put on parchment and bake on cookie sheet for about 15-18 min. at 350. Take out when the corners look slightly brown.
Transfer carefully to cooling rack and let completely cool. Then add small amounts of red current jam, rose hip jam, raspberry jam or any you like. I use the traditional red current.
Layer cookie and slightly dust with powdered sugar. Place in tin for storage. Will be fine at room temp. for about 3 weeks.
Enjoy!
(Terraced cookie with red current jam layered in between)
This is an old recipe I got from my grandmother. It is simple, yet
a favorite for kids and adults alike.
Use small cookie shapes! This is a bit size terrace not a hand size!
Ingredients: (converter at bottom)
300 g flour
150 g butter (room temp.)
125 g sugar
1 egg
Red current jam or any other tart jam you may prefer
Powdered sugar to dust
Preheat oven to 350 F or 180 C
Directions:
Kneed all ingredients in ball and store for 1 hour in fridge.
Roll (pressing not to hard! dough is more crumbly!) to a little less than 1/4 inch on floured surface and cut out with small cookie cutters of same shape. Make sure you count, like 10 big stars, 10 medium, 10 small etc.
Put on parchment and bake on cookie sheet for about 15-18 min. at 350. Take out when the corners look slightly brown.
Transfer carefully to cooling rack and let completely cool. Then add small amounts of red current jam, rose hip jam, raspberry jam or any you like. I use the traditional red current.
Layer cookie and slightly dust with powdered sugar. Place in tin for storage. Will be fine at room temp. for about 3 weeks.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 12/1/2013