- butter – 50 gr.
- sugar – 100 gr.
- egg – 1 PC.
- milk – 100 ml.
- salt – pinch
- flour – 160-180 gr.
- baking powder – 5 gr. (1 tsp.)
- strawberry filling:
- strawberries – 100 gr.
- sugar – 40 gr.
- gelatin – 5 gr.
- the filling is classic:
- sugar – 110 gr.
- water – 50 ml. (or water+juice)
- gelatin – 5 ml + 30 ml water for soaking
Soft butter beat with sugar until fluffy state, add the egg, then the milk.
After the introduction of each ingredient, beat well a lot.
Add salt, baking powder and sifted flour.
Knead the dough long knead not necessary.
The dough turns viscous, viscous.
For convenience, we shift the dough in a pastry bag and otkryvaem cookies on a baking sheet at a sufficient distance from each other.
When baking it is greatly increased in size.
Bake at 180 degrees for 8-10 minutes.
For the strawberry filling combine strawberry puree, sugar and gelatin and heated with continuous stirring until complete dissolution of sugar. Do not boil.
Beat with a mixer the hot mass in 8-10 minutes.
The mass turns white and perusteet.
Spread a layer of filling between the halves of cookies and put them in the refrigerator to stabilize for a few hours.
For white fillings to be heated and boiled for a few minutes the water with sugar.
Separately soak the gelatin according to the instructions on the package.
At thinking machines, I just filled it with hot water.
Combine the sugar syrup and gelatin and beat with a mixer until a thick, dense state about 10 minutes.
Next, do the same as with strawberry jam.