ingredients
- 200 g butter, softened
- 100 g of sugar
- 1 egg
- 1 c. to c. baking powder
- 1 packet of vanilla sugar
- 1 c half. to c. water orange blossom
- 600 g flour (about)
- A pinch of salt
- Raspberry Jam
- icing sugar
preparation
Mix butter and sugars until creamy.Stir in the egg, mix well then add the yeast and water orange blossom.Then gradually the flour until a smooth paste.Let stand 1 hour 30 minutes to see if you have time.Back and spread the dough to a thickness of 1 cm and using a pastry cutter, cut out the shapes.Arrange on a baking sheet lined with parchment paper.Continue until all the batter.Put the cakes in the oven preheated to 165 ° C and make sure they remain white surface.Cool and proceed to the assembly of parts brushing with raspberry jam.Sprinkle with icing sugar to decorate.
Mix butter and sugars until creamy.Stir in the egg, mix well then add the yeast and water orange blossom.Then gradually the flour until a smooth paste.Let stand 1 hour 30 minutes to see if you have time.Back and spread the dough to a thickness of 1 cm and using a pastry cutter, cut out the shapes.Arrange on a baking sheet lined with parchment paper.Continue until all the batter.Put the cakes in the oven preheated to 165 ° C and make sure they remain white surface.Cool and proceed to the assembly of parts brushing with raspberry jam.Sprinkle with icing sugar to decorate.
