John Myers
Ingredients for 1 servings:
- 100 g sugar
- 200 g butter
- 300 g flour or spelt flour
- 1 egg(s)
- 130 g butter, soft
- 60 g powdered sugar
- 1 egg(s)
- 190 g flour or spelt flour
- 1 pack of pudding powder (vanilla)
- Jam, red or other
- 80 pieces of confectionery (pure chocolate lentils)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes
Sift the flour onto a work surface. Make a well in the middle, sprinkle sugar into the well, and then add the egg. Place the butter in flakes on top. Quickly mix the dough ingredients with floured hands until you have a smooth dough. Wrap in cling film and let it rest in the fridge for one hour. Roll out the dough on a floured surface to a thickness of 3mm and cut out cookies (flowers) about 6cm in diameter. Place them into a muffin tin for small muffins (bottom about 30mm, top about 47mm diameter) or small paper or silicone muffin cases with a base of 30/35mm, and press down gently in the middle. Spoon some of the jam into the middle. Cream the softened butter with the icing sugar and egg, then stir in the flour and custard powder and knead into a dough. Form the dough into walnut-sized balls, press them through a garlic press (use a knife to cut off the dough), and place them around the jam, leaving the center free. Bake at 200°C for about 10-12 minutes. Immediately after baking, press a chocolate chip onto each cookie while it’s still hot. Chill. Makes about 80 cookies.
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