Delicious cookies

Shortcrust pastry with marmalade

This crumbly shortbread cake with jam is delicious, appetizing and very easy to make. The product consists of two flat cookies glued together with a sticky apple layer. The pastry is topped with a layer of bitter and milk chocolate coating and decorated with contrasting white stripes. It is spectacular and presentable! This is how the simplest cookie makes an attractive dessert!


butter – 150 g;
sugar – 120 gr;
flour – about 300 gr;
vanilla sugar – 8 gr;
salt – a pinch;
baking powder – 5 gr;
C1 egg – 1 pc. (50 г).
Thick apple jam – about 200 g.
bitter chocolate – 50 g;
milk chocolate – 30 gr;
Butter – 40 gr;
White chocolate – 40 gr.

How to make Shortcrust pastry :

All products for the dough must be at room temperature. Combine the soft butter with plain and vanilla sugar. Beat until a fluffy light mass.

Add the egg, beating again until a homogeneous mixture is obtained.

Then add salt. Mix about 100 grams of flour with the baking powder and add it to the butter base. Stir.

Continue adding flour and knead a pliable, but not sticky dough. Do not knead for a long time! Shape into a ball, wrap in clingfilm and place in the fridge for 1-1.5 hours. Be sure to chill the dough before further work.

Roll out the cooled dough into a 3-5 mm thick layer. You can divide the flour mixture into 2 parts and roll out one by one – it’s easier to roll out a small portion and make it the same thickness. Roll out on a silicone mat, covering the layer with food film – this will prevent possible sticking to the rolling pin.

Using a glass neck or cookie cutter, cut out circles about 7 cm in diameter. Collect the scraps, roll them out again, cut them out, etc. In total, you will get about 24 pieces – the number depends on the thickness and size of the cookies.

Place the sand circles on a baking tray covered with a baking mat or quality parchment.

Place in an oven heated to 180 degrees for 10-15 minutes. Then bake the next batch. Let the finished cookies cool.

Spread a thin layer of thick apple jam on a circle of cookies and cover with another cookie. Lightly press. We make sandwich with filling. This is how we form the cakes of all the pieces.

Break bitter and milk chocolate into pieces. Add butter. Take the components at room temperature. Melt in the microwave oven in pulses. That is, take out every 10 seconds and stir. As soon as the mass becomes homogeneous, stop heating.

Using a teaspoon, brush the surface of each cake with the chocolate glaze. Take it to the fridge, so that the crust hardens. We melt white chocolate also in pulses. Put it in a bag, cut off a thin corner and pour over the cakes, drawing random stripes.

The shortbread cake with marmalade and chocolate frosting is ready!

Have a nice tea party!

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