Mandarin Tea Time Cookies
These scrumptious treats are a perfect balance of citrusy sweetness, featuring a delightful jam filling crafted from succulent mandarins and apricots.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter | 50g |
| sugar | 225g |
| salt | 0.6g |
| whole egg | 10g |
| flour | 80g |
| mandarin purée | 83g |
| apricot purée | 67g |
| glucose | 33g |
| pectin glaze | 4g |
| citric acid (50% water) | 4g |
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Butter dough
50g butter - 25g sugar - 0.6g salt - 10g whole egg - 80g flour
Mix the butter, sugar and salt in a stand mixer to a homogeneous paste. Add the whole egg one by one. Gently fold in the flour. Store overnight in the fridge. Roll out to 4mm. Cut out 2 circles of 10cm. Bake for 8 min at 210°C.
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Mandarin jam
83g mandarin purée - 67g apricot purée - 200g sugar - 33g glucose - 4g pectin glaze - 4g citric acid (50% water)
Mix and boil all the ingredients, except the citric acid, to 107°C. Add the citric acid. Fill the cookies with mandarin jam.
