350 g sultanas 1/8 litre Maker's Mark) 60 g butter 100 g 2 eggs 1/2 sachet baking powder 1 1/2 tsp cinnamon 1 1/2 tsp cloves and nutmeg (ground) mixed 150 g ground almonds (or walnuts) 150 g cherries cut into quarters (or candied lemon peel) 180 g flour(e.g.
whisky overnight. Mix everything well and place small heaps on a greased baking tray. Bake at 180 degrees fan oven for 20 minutes.the sultanas in the
(makes approx. 60 pieces) 4 egg whites 1 tbsp lemon juice 3 tbsp Lagavulin 16 years250 g icing sugar 200 g grated coconut 200 g marzipan
Cut the marzipan into small cubes. Mix with the icing sugar, grated coconut, lemon juice and Lagavulin. Beat the egg whites until stiff and fold in. Form small mounds with two teaspoons and place on a baking tray lined with baking paper. Preheat the oven to 180 degrees top/bottom heat and bake the macaroons for 18 minutes. Enjoy your meal!
170 g butter 120 g icing sugar 2 egg yolks 270 g flour 50 g 1 pinch of baking powder 100 g orange marmaladeA little icing sugar
Step 1: Knead the shortcrust pastry
Warm the butter slightly or cut it into small pieces and sieve the icing starch and baking powder and knead in quickly. Shape the dough into a ball and leave to rest for about 30 minutes to firm up again.over it. Knead well with a mixer. Then mix in the egg yolks one at a time. Mix the flour,
Step 2: Bake the biscuits
Preheat the oven to 160 degrees fan. Prepare several baking trays with baking paper. Knead the dough again briefly, but do not let it get warm. Roll out half of the dough in succession to a thickness of approx. 3-5 mm. To make the biscuits easier to remove from the worktop, add a little flour to the dough sheet. Cut out as many biscuits as possible of the same size. You can use different shapes, but always cut out an even number of biscuits so that there is always a base and a lid that fit together. Poke small holes in half of the biscuits, the lids. If possible, bake the bases and lids on separate trays, as the lids will be ready more quickly. Keep the leftovers cool and roll out again. If the dough has become too dry due to the flour, add a few drops of milk. Bake the biscuits for 8-12 minutes on the 2nd shelf from the bottom, depending on the oven, until golden brown. Leave to cool on a wire rack.
Step 3: Assemble the biscuits
Place the tops as close together as possible and sift icing sugar over them. Stir the orange marmalade in a small bowl until smooth. Using a teaspoon, spread a dollop of marmalade on the underside of the bases and stick a lid dusted with icing sugar on top. Arrange on a pretty plate and eat as quickly as possible.