about 20 cookies
1¾ cups flour
⅔ cup sugar + extra for sprinkling
1 tsp baking powder
½ tsp ground cardamom
pinch of salt
⅓ cup + 1 Tbsps ice cold butter, cubed
1 egg, separated (whisk the whites until just starting to froth - to brush on cookies at the end)
1 tsp lemon juice
1 Tbsp ice water
grated rind of ½ lemon
⅓ cup rhubarb jam
- In a bowl mix the flour with the sugar, the baking powder, the cardamom and the salt.
- Add the butter, the egg yolk, the lemon juice and grated rind.
- Rub the flour mixture into the other ingredients with the tips of your fingers until rough crumbs form.
- Add the water and quickly knead into a nice ball of dough.
- Press flat into a disc. Wrap and put in the refrigerator to rest for about 1 hour or up to 72 hours.
- Preheat the oven to 350ºF. Roll out the dough until about ⅛ inch thick.
- With a round cookie cutter or large glass cut out circles of about 4 inches.
- Place on a cookie sheet covered with baking parchment paper.
- Place a scant teaspoon of jam in the middle of each cookie.
- Fold over and leave a little edge free. Press down firmly.
- Brush with the egg white and sprinkle with some extra sugar.
- Bake in the middle of the oven for 10-15 mins. Or until light brown and done.
- Take out of the oven and leave to cool on the cookie sheet.
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