Name: Shortcrust Currant Cookies
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 60 Portionen
Ingredients: 150 g soft Butter; 50 g Icing sugar; 1 Pck. Vanilla sugar; 1 Egg (room temperature); 0.5 TL Cinnamon; 1 Prise(n) Ground cloves; 1 Prise(n) Salt; 1 TL Baking cocoa; 150 g Ground almonds; 150 g Wheat flour Type 405; 150 g Currant jelly; 1 EL Crème de Cassis

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Cook Time

2 h 30 min

Description

Shortcrust currant cookies are a Christmas pastry prepared with butter, icing sugar and cocoa in the Thermomix®. The preparation takes a total of 150 minutes, the active working time is about 45 minutes. The recipe yields approximately 60 cookies. Ideal as finger food or dessert for the festive season.

Ingredients (12 ingredients)

Preparation (7 steps)

Mix butter, sugar and spices

Thermomix® Setting

30 sec/keine/Speed 4

Put 150 g soft butter, 50 g icing sugar, 1 pack vanilla sugar, 1 egg (room temperature), 0.5 tsp cinnamon, 1 pinch of ground cloves and 1 pinch of salt into the mixing bowl and mix for 30 sec/speed 4 to a creamy mass. Scrape down the sides with the spatula.

Mix in and knead dry ingredients

Thermomix® Setting

2 min/keine/Kneading speed

Put 1 tsp baking cocoa, 150 g ground almonds and 150 g wheat flour type 405 into the mixing bowl and knead for 2 min/kneading stage to form a dough. Scrape down the sides with the spatula.

120

Chill dough

Shape the dough into a ball, wrap in cling film and chill for about 2 hours.

Roll out dough and cut out cookies

Roll out the dough thinly on a lightly floured work surface with a rolling pin. Cut out circles with cookie cutters. Cut out small circles from half of the cookies with a smaller cutter.

Bake cookies

Place the cookies on a baking sheet lined with baking paper and bake in the oven preheated to 175 °C top and bottom heat for approx. 8 minutes. Then let cool.

Prepare jelly

Thermomix® Setting

5 sec/keine/Speed 3

Put 150 g currant jelly and 1 tbsp Crème de Cassis into the mixing bowl and mix for 5 sec/speed 3.

Assemble cookies

Spread the jelly on the whole Linzer cookies. First dust the cookies with the cut-out circle with icing sugar and then place on the cookies with jelly. Leave to dry.