English tea cakes

Ingredients for 1 servings:

• 100 g marzipan paste
• 250 g butter, soft
• 100 g cane sugar
• 250 g wheat flour
• some cane sugar or sugar for sprinkling
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

Marzipan cookies with a delicate butter flavor

Cut the marzipan into small pieces and mix with the butter in a bowl using a hand mixer on high speed until smooth. Gradually stir in the cane sugar until the mixture forms a smooth consistency. Sift the flour and stir in two portions. Halve the dough, wrap each half in cling film, and chill for at least 30 minutes. The dough will be too soft to shape beforehand. Then, on a lightly floured surface, shape each half into a 24 cm long log, 6 cm wide and 2.5 cm high. Wrap the dough logs again in cling film and chill for at least another 2 hours or freeze for 40 minutes. Preheat the oven to 140-160°C (fan oven) or 160-180°C (top/bottom heat oven). Cut the dough logs into approximately 7 mm thick slices and place them on baking sheets lined with baking paper. Leave a good 3 cm of space between the cookies, as they will expand slightly during baking. Score each cookie lengthwise with a pastry fork and sprinkle with brown sugar or sugar. Bake the cookies for about 10-12 minutes. They should be golden brown around the edges. Be sure to let them cool completely on the baking sheet first, as they will still be soft while hot. The cookies taste best after storing them in a tightly sealed container for about 5 days.