Orange pastries

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 340 g margarine
• 250 g sugar
• 3 large eggs
• 3 large egg yolks
• 3 orange(s), organic, grated peel and juice
• 1 pinch of salt
• 2 tsp vanilla sugar
• 1 jar apricot jam
• 200 g dark chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

simply heavenly

I always use a food processor with the standard mixer hook for this recipe, but a regular stand mixer will also work, of course. Mix the margarine, eggs, and egg yolks with the sugar. Stir in the salt, vanilla sugar, and orange zest. Stir in the flour. Preheat the oven to 160°C fan/convection oven and line one (or more) baking trays with baking mats or baking paper. Fill a piping bag with the batter and pipe in small heaps. (If the batter is still rather firm, you can gently soften it with a little milk, but don’t overdo it! If the batter is too soft, it will easily spread during baking!) I always like the cookies on the smaller side, so I pipe them so that they are circular and about 3 cm in diameter after baking. Bake at 160°C fan/convection oven (or 170°C top and bottom heat) for about 10-15 minutes. The cookies should remain fairly light in color and not brown! Now, in a blender, blend half a jar of apricot jam and the orange juice thoroughly with an immersion blender until all the fruit in the jam is chopped up and the mixture forms a homogenous mixture. Here’s a little tip from me: I microwave jam for fillings like this, as this helps the cookies stick together and dry better. But be careful: It makes a huge mess if the mixture overflows, and it’s so hot that you can easily burn your fingers. Once the cookies have cooled, stick them together two at a time with the jam and orange juice mixture, and finally, dip the cookies halfway into melted chocolate coating. (See picture)