Crispy filled cookies
Crisp cookies filled with a good dose of plum jam.
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 280 g plain flour
- 100 g butter at room temperature
- 70 g yogurt
- 40 g Liana corn starch
- 45 ml of oil
- 20 g Liana vanillin sugar
- 1 egg
- 1 KL Liana baking powder
Filling
- plum jam
For wrapping
- powdered sugar
- Liana vanillin sugar
- Blend all the ingredients into a uniform mass. We can put the dough in the refrigerator for about 60 minutes.
- Roll it out to a thickness of 3 mm. We cut out circles on which we put the jam and join the dough in the middle above the jam with our fingers. Place on a tray lined with baking paper and bake at 170°C for 15 minutes.
- While still hot, roll in powdered sugar mixed with vanilla sugar.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 280 g plain flour
- 100 g butter at room temperature
- 70 g yogurt
- 40 g Liana corn starch
- 45 ml of oil
- 20 g Liana vanillin sugar
- 1 egg
- 1 KL Liana baking powder
Filling
- plum jam
For wrapping
- powdered sugar
- Liana vanillin sugar
Products to recipe
Delete
