Composition / ingredients
Step-by-step cooking
Step 1:
Sift flour and mix with sugar.
Step 2:
Add butter at room temperature to flour and rub it into crumbs with your hands.
Step 3:
Beat the egg with a pinch of salt and add to the flour mixture.
Step 4:
Knead a smooth dough. Roll it into a ball.
Step 5:
Put it in a bag and press down a little. So the dough will cool evenly. Put the dough in the refrigerator for 25-30 minutes.
Step 6:
Roll out the cooled dough into a layer 0.5-0.7 cm thick. Take two molds of different diameters (you can use glasses) and cut circles out of the dough with a larger mold. Then make rings out of half the circles with a smaller mold. Lubricate the circle with yolk and put the ring on top. Small scraps - leftovers can also be smeared with yolk and baked.
Step 7:
Fill the cookies with blueberries and pour over the jam. Lubricate the upper rim with yolk, too.
Step 8:
Bake cookies in a preheated 180 degree oven for 15-18 minutes. Then cool down
Step 9:
Bon appetit!
Caloric content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Apricot jam - 265 kcal/100g
- Pear jam - 268 kcal/100g
- Quince jam - 223 kcal/100g
- Apple jam - 265 kcal/100g
- Jam - 265 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
