180 gr (12 tbsp) unsalted butter, room temperature
1 3/4 cup flour
1/2 tsp salt
1/4 cup sugar
2 egg yolksFilling:
2 egg yolks
4 tbsp sugar
1/2 tsp vanilla
1 tbsp corn starch
1 tbsp flour
300 ml milk, warm
1 egg whiteGarnish:
1 1/3 cup icing sugar
1 tsp lemon juice
3 1/2 tbsp luke warm water
This recipe makes 14-15 cookies.
First prepare the cream filling. You can also use this filling with fruit cakes.Filling:
Whisk the egg in a small pot, then add sugar. Continue to whisk until creamy. Slowly add vanilla, corn starch and flour, stir. Slowly add 1/4 cup warm milk into the mixture. Put on the stove over medium heat. Add the rest of the milk slowly, whisk constantly until the mixture is thick. Take the pot from heat, put aside. Whisk the egg white in a small bowl, until thick. Add the mixture into the egg white slowly, whisk. Pour back the mixture into the pot. Put on the stove again, stir and cook for about 2 more minutes. Turn the heat off. Cover the top with paper towel and put lid on. Put aside.Dough:
First mix the flour, salt and sugar in a bowl. Make a hole in the middle and add the butter and egg yolks. Slowly knead them together. Make a ball, cover it with plastic wrap. Leave in the fridge for 30 minutes.
Preheat the oven to 375 F (190 C). Sprinkle some flour on the counter. Make 0.5 cm thick dough with the roller. Cut the dough with 5 cm wide cookie cutter. Put parchment paper on the oven tray. Place the cookies on it. Bake about 12-14 minutes. Leave them until they are cold. Spread the filling on half of the cookies, then stack them with the remaining half. Garnish:
Slowly add lemon juice and water into the icing sugar and whisk. Use two teaspoons to put some on top of each cookie. Put pieces of fruit from the jam in the center at the top. I used fig and orange jam
Store the cookies in the fridge because of the cream filling. They are more delicious when they are cold:) Don't forget to cover them!