/ / Recipe Austrian crimson crusts

Austrian raspberry shortcakes

  • Of butter - 450 Grams
  • Of egg yolk - 4 pieces
  • Sugar - 2 cups
  • Flour - 4 cups
  • Baking powder - 2 teaspoons
  • Salt - 1/4 teaspoons
  • Lemon peel - 1 teaspoon
  • Crimson jam - 1 glass
  • Of powdered sugar - 1/4 Cups

1. Beat the butter in a medium bowl with a mixer. Add egg yolks and mix well. 2. Mix sugar, flour, baking powder and salt together. Add the butter and yolks to the mixture and mix until a homogeneous dough is obtained. Put the dough on the flour-poured work surface and form two balls. Turn each ball into plastic wrap and freeze for at least 2 hours or overnight. 3. Preheat the oven to 175 degrees. Take one ball of dough from the refrigerator and grate it on a large grater or with a food processor on a baking sheet. 4. Ensure that the entire surface of the baking tray is evenly covered with dough pieces. 5. In a confectionery bag or a plastic bag with a slot in the corner, put raspberry jam. Cover the whole surface of the dough with jam bands, retreating 1 cm from the edge. 6. Remove the remaining dough from the refrigerator and grate it over the jam. Sprinkle with lemon zest. Bake until lightly golden, 50-60 minutes. As soon as you remove the biscuit from the oven, sprinkle it with powdered sugar. 7. Cool the loaf on the grill, then cut into slices with a serrated knife.

Servings: 6

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