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Cookies (raspberry jam sandwich cookies) | HidaMari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Unsalted butter : 100g
(A) Powdered sugar : 60g
(A) Salt : ひとつまみ
卵 : 1個
(B) Light flour : 135g
(B) Almond powder : 30g
(C)Raspberry : 100g
(C) Granulated sugar : 50g
(C)Lemon juice : 1/2個分

Time required

80minutes

Procedure

1) Make the dough 00:06
Place unsalted butter in a bowl.
Mix well with a rubber spatula until creamy.
Add (A) and mix thoroughly.
Add the beaten eggs in two batches and mix well to combine.
Sift in (B) and mix well with a rubber spatula, cutting motions to combine into a single mass.
2) chill the dough 02:39
Wrap 1 in plastic wrap and roll out to 5mm thickness.
Chill in the refrigerator for about an hour.
3) Making Jam 03:16
Add (C) to the pot, mix, and let it sit for about 30 minutes before turning the heat to low.
Boil while stirring with a rubber spatula until it thickens.
Remove from heat and transfer to a heat-resistant container.
4) 成形する 04:46
2を冷蔵庫から取り出し、型(3cm)で抜き、クッキングシートの上にのせる。
半分は中央に、1cm位の丸い穴を開ける。
上からラップをかけて冷蔵庫で30分冷やす。
5) 焼く 06:06
Remove 4 from the refrigerator and remove the plastic wrap.
Place on a baking tray and bake in a preheated oven at 170°C for 12 to 15 minutes.
Once cooked, place on a cake cooler to cool.
6) 仕上げる 06:25
Sprinkle powdered sugar (not listed in ingredients) on the cookie with holes in step 5.
Put Step 3 into a piping bag and pipe it into the center of the cookie without a hole.
Cover with cookies sprinkled with powdered sugar (not listed) and sandwich with raspberry jam.
Finish by placing on a plate.

Point

*The time required does not include the time spent chilling in the refrigerator or the time before cooking the jam.
・The ingredients are enough for 25 cookies.
・You can use any mold you like.
・Bring the unsalted butter back to room temperature.
・Rice flour can be used instead of the cake flour.
Raspberries can be either frozen or fresh.
- When the cookie dough starts to soften, put it in the refrigerator frequently and work with it while it is chilled, which will allow you to cut it nicely even using small, fine cutters.
- Sprinkle sugar on the jam 30 minutes before cooking to release the moisture from the raspberries.