Classic Ox-Eye Cookie Baking Set
Traditional ox-eye biscuits with fruit filling
Make approx. 18 classic pastries with crisp shortcrust, a piped marzipan ring and a raspberry-jelly centre. The set contains 500g shortcrust pastry mix, 500g M0 marzipan paste, 50ml rose-water flavour and a recipe card. Apricot, currant or raspberry fillings can be used for different variations.
Ingredients
For the pastry use 500g shortcrust mix, 200g soft butter and 50g whole egg. For the macaroon ring use 500g marzipan paste, 130g egg white and 10g rose-water flavour. For glazing use 300g apricot jam and 20g water; fill the centres with 200g raspberry jelly. Butter, egg, egg white, jam, water and jelly are required separately.
Preparation
Knead the pastry ingredients to a smooth dough, wrap tightly and chill for approx. 3 hours. Roll thinly on a lightly floured surface, cut rounds with an approx. 8cm fluted cutter and place them on a lined tray.
Cut the marzipan into small pieces and mix with egg white and rose-water flavour until homogeneous, firm and pipeable. Pipe around the edges with a piping bag and 13mm star nozzle. Bake at 180°C fan heat for approx. 15 minutes until evenly browned, then cool.
Pass the apricot jam through a sieve, warm it with a little water and brush it onto the pastry edges. Warm the raspberry jelly for 12 minutes and spoon it into the centres. Remaining pastry can be cut into biscuits and baked at 180°C fan heat for approx. 10 minutes.
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Content: 0.85 kg €19.94 pro 1kg
