Festive Cookies with Fruit Icing
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 8 h. 9 min.
Ready in
Ingredients
for
50
- For the pastry
- 1 Tbsp freshly grated ginger (peeled and finely grated)
- 1.333 cups Spelt flour (type 630)
- 0.333 cup sugar
- ½ cup cold butter (chopped)
- 2 egg yolks
- flour (for the work surface)
- For the glaze
- ¼ cup pineapple preserve
- ⅔ cup powdered sugar
- 1 Tbsp Rum
- 2 Tbsps Pineapple juice
Preparation steps
1.
Mix together the ginger, flour, sugar and a pinch of salt. Add the butter and egg yolks and quickly knead into a smooth dough. Wrap in cling film and chill in the fridge for one hour.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
3.
Roll out the pastry on a floured work surface approx. 3 mm thick and cut out snowflake shapes approx. 6 cm diameter. Place on the prepared baking tray and bake for 7-9 minutes until slightly golden. Leave to cool on a wire rack.
4.
Heat the pineapple preserve, sieve and spread thinly onto each biscuit. Leave to dry for around 3 hours.
5.
Mix together the icing sugar, rum and pineapple juice and spread onto the biscuits. Leave to dry for around 3 hours.
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