FILLING: Create a teaspoon jam in the center of each crust. Beat the egg whites until stiff. Beat t

HERTZOG COOKIES CRUST: 450ml flour (ongesif measure) cookie jar group 35ml caster cookie jar group sugar 10ml baking powder 1 ml salt 125g margarine room temperature 15ml cold water 3 yellow extra-large eggs FILLING: 50-75ml smooth apricot jam 3 egg whites extra large eggs 300ml sugar 500ml coconut
CRUST: Sift the flour, caster sugar, baking powder and salt. Rub lightly with margarine fingertips until well blended. Beat the egg yolks and water slightly, add the flour mixture and mix until a soft, manageable dough. Add a little water if the dough is too stiff. Knead the dough well. Cover and set aside. Preheat the oven to 180C. Spread the cavities of muffin. Roll the dough out thinly cookie jar group on a lightly cookie jar group floured work surface. Print large circles with a cookie cutter and out of the pans and wells with it.
FILLING: Create a teaspoon jam in the center of each crust. Beat the egg whites until stiff. Beat the sugar gradually. Stir in the coconut. Drop spoonfuls of the filling on the jam on the crusts. Bake 20-25 minutes cookie jar group on the middle rack. Let them slightly cool in the tins. Liver 12-15 servings.
Apricot jam Sift dry ingredients cookie jar group and rub in margarine Mix into a dough with beaten liquid Let dough overnight in the refrigerator to rest. Roll small pieces of dough out thinly, press down with a 8cm diameter round cookie cutter cookie jar group Place piece tight jam on each round. Beat egg white slightly and make half of the circle wet. Fold dough over and seal edge with a fork Place on greased baking sheet, paint egg tarts on Sprinkle a little white sugar Place pans in refrigerator until all the tarts have been manufactured. Bake in oven at 200 degrees for 10-12 minutes or until golden
HANDTERJIES Ingredients: (250gr butter (margarine is good, but butter gives a better taste) 2 cups flour 1 teaspoon cream of tartar pinch salt 1/2 cup cold water (slightly more if you feel the dough does not nice not binding)
Method: Use your fingers and rub the butter into the flour, cream of tartar and salt. (This is easier if you freeze the butter and then simply grate !!) Mix the water bit at a time and mix in with a knife. Tie the dough and cover with a cold cloth. Leave the dough in the fridge for about 30 stands minutes. Roll out and use a cookie cutter (as big as you want it) and create a teaspoon apricot jam in the middle. Fold one half of the circle to the other and press with a fork. Spread milk over the crescent and bake in a preheated oven at 200 degrees Celsius for about 15-20 minutes, until light brown.
Roll your dough slightly thinner from press circles from the dough Create a teaspoon icy jam in the middle, beat the eggs and milk paint around the sides and cover. With a knife, cut a small hole in the top side (Steam escapes jam and cook out) Paint again with egg mixture Bake for 5-10 minutes in a 200C oven until golden brown
Rub all the ingredients lightly with fingers and mix with cold water. Use knife to participate cookie jar group to make. Keep about 2 hours in refrigerator to be rolled. Roll and cut with glass. 1 teaspoon jam into each tartlet. Bake until golden cookie jar group brown.
Roll each time a little dough thinly on a lightly floured pastry board and pressure 8cm circles off with cookie cutter. Make edge of each circle with some water damp. Create teaspoons jam on each circle, fold dough over and seal. Paint egg milk over. Bake for 10 minutes at 200ºC. Let cool on wire rack. 6 dozen.
(Deliver 48 cubes) 125g butter, 100g caster sugar, 1 extra-large egg, 5 ml vanilla zest of 1 lemon, cookie jar group 250 g flour, 10 ml baking powder 125g apricot jam (or any other kind of jam or fruit mixture)
Heat the oven to 180 C. Cream the butter and sugar until light. Add the egg, vanilla and lemon zest and mix well. Add half of the flour and mix well. Add the remaining flour and baking powder. cookie jar group Mix well. Divide dough in half, wrap one half in plastic wrap and place in freezer for at least 30 minutes. Press half of dough into a square pan of about 23 cm. Spread a layer of jam on top. Use coarse side of grater and grate the chilled dough over the jam. Bake about 20 minutes until golden brown on top. Cut into squares while still warm, but leave the pan to cool. Remove and place on cooling rack. Tip: These cookies not long remain brittle because the filling, but still delicious as they are soft
3. Press three quarters of the dough in a greased roasting pan. Spread layer of jam on top and grate remaining dough over. Bake at 180 degrees cookie jar group for 20 minutes or until golden brown. Cut into squares while still warm, leave to cool completely, creating carefully and bear in airtight container
Related This entry was posted on April 26, 2013, in Cakes / cookies / cakes / small cookie Recipes / Recipes, Sweets / sweets and tagged apricot jam