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| Mini Croissants from short pastry |
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Similar to yeast croissants, except that they don't need any... yeast. :-)
Original not too sweet cookies; and not that hard to prepare - you just need some experience in shaping...
The recipe is an old family one - a perfect snack at the bridge table.
- 0,5 kg flour
- 25 dag butter
- 6 tbsp of custard sugar
- 25 dag single cream (18% fat)
- 2 tsp of baking powder
- 40 dag jam (for example plump or black current - not too sugery, but with some acidity in it)
- for dusting: icy sugar
- Mix flour with baing powder in a bowl. You may sift the flower, if you wish so.
With a knife chop the buttern on dust of flour to avoid it stickening to knife..
Over the butter pour cream with sugar.
Work quickly to mix and combine all ingredients into a ball. Be quick about it, so the butter is not dissolving under your warm hands.
- Roll out to a thin layer (circa 3 mm).
Cut into traingles.
With a teaspoon pu jam close do the longest side, and roll up to the top side of the triangle.
After rolling put both end together to shape a mini crossaint.
- Put into a hot oven 180-200 C degrees.
Bake around 25-30 mins, till lightly browned.
Take them out and dust with sugar when still hot.
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