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Traditional small pastry.

Cook

No. of servings

50

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour10.5oz300grams
currant jam3tbsp3tablespoon
egg yolk2pcs2pieces
powdered sugar1.5tbsp1.5tablespoon
unsalted butter7oz200grams
vanilla sugar0.75oz20grams
walnuts3.5oz100grams

1. 

walnuts 3.5 oz (100 g)  all-purpose flour / plain flour 10.5 oz (300 g)  vanilla sugar 0.75 oz (20 g)  egg yolk 2 pcs  unsalted butter 7 oz (200 g)

Mince walnuts and mix them with flour, sugar, egg yolks and butter.

2. 

Cover the dough with foil and place it in the refrigerator for night.

3. 

Divide the rested dough into quarters and gradually process them. Dough is quite tough but it will soften up when you process it. Take a piece of dough and shape cylinder out of it with diameter about 3 cm. Slice it into one centimeter pieces.

4. 

Shape each part into a ball and use end of the wooden spoon to make a hole in the ball.

5. 

Place the cookies in the baking tin and bake in preheated oven at 355°F (180°C) (10-15 minutes).

6. 

currant jam 3 tbsp  powdered sugar 1.5 tbsp

Mix to combine jam with sugar.

7. 

Fill the cooled delicate cookies. Place about half teaspoon of the jam into each hole.

Bon appetit!

 

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