John Myers
Ingredients for 30 servings:
- 300 g flour
- 1 tsp baking powder
- 75 g sugar
- Salt
- 1 egg(s)
- 150 g butter
- 200 g jelly (currant jelly)
- 3 eggs, of which the egg white
- 250 g sugar
- ½ lemon(s)
- 250 g desiccated coconut
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Knead the flour, baking powder, sugar, salt, egg, and butter into a shortcrust pastry. Wrap the dough in cling film and refrigerate for 30 minutes. Roll out the dough on a floured surface into a rectangle 3-4 millimeters thick and cut into 10-centimeter-wide strips, as long as possible. Roll up the dough strips and unroll them again on a buttered baking sheet. Brush the long edges with water and fold in about 1.5 centimeters on each side to form a border. Spread the center of the strips thinly with the blackcurrant jelly. Beat the egg whites until stiff, then gradually add the sugar, grated lemon zest, and lemon juice. Then fold in the coconut flakes. Drop the macaroon mixture onto the pastry strips using 2 teaspoons. Bake at 200 degrees Celsius for 20-25 minutes. While still warm, cut into 3-4 cm wide strips.
Facebook Comments