sabato 27 ottobre 2012

Raisin cookies

  • 500 g. flour
  • 250 g. butter
  • 200 g. sugar
  • 5 egg yolks
  • 1 egg
  • 1 jar of bitter marmalade
  • 200 g. raisins
  • 1 lemon skin
  • salt

Prepare the pastry with flour, butter, sugar, egg yolks, a pinch of salt and the grated lemon skin. Quickly work the ingredients and leave the pastry in the fridge for half an hour. Cut it in two and on two sheets of greaseproof paper  form two similar thin rectangles.Put the first rectangle  on the pan, cover this layer with the marmalade and distribute the raisins.

With the help of the greaseproof paper, cover again with the second layer of pastry. Brush  the top with egg yolk and  draw  lines on the whole cake with your fork . Bake for 20 minutes at 180°. Take the  trancetti out of the oven and cut it into squares keeping the previous shape . Put it back into the oven for 10 more minutes at 180°, take the cake out of the oven and leave it to cool down. Part the trancetti and put them in a tray.

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