I improvised these apricot biscuits, I made them with whipped shortcrust pastry, they all devoured them in a flash
Apricot cookies made with whipped shortcrust pastry are a masterpiece; just a few simple steps for a stunning result.
There's nothing better than making homemade jam cookies. I make them with whipped shortcrust pastry, a treat that satisfies a sweet tooth. Making the whipped shortcrust pastry is simple, but to make the cookies, you'll need a piping bag or cookie press.
I flavored the whipped shortcrust pastry with grated lemon zest and vanilla, but you can use any citrus fruit you like. Put on your apron and get to work.
Apricot shortbread cookies disappear into thin air
These apricot cookies made with whipped shortcrust pastry are irresistible. Soft and fragrant, they'll win everyone over at first bite. What do you say? You can even add a different jam—the choice is yours!
2 eggs 1 egg yolk 370 g of 00 flour 240 g of butter 150 g of icing sugar grated zest of 1 lemon apricot jam to taste 1 sachet of vanilla
Apricot whipped shortcrust biscuits recipe
To make these whipped shortcrust cookies, sift the flour into a bowl, then add the powdered sugar and mix well with a spoon. Wash the lemon and grate the zest, being careful not to remove the bitter part underneath. Add the zest to the bowl.
Combine the butter in a bowl, which must be softened (it is recommended to take it out of the refrigerator at least two hours beforehand), cut it into cubes, then add the eggs and the yolk.
If you're unsure how to separate the yolk from the white, follow this foolproof trick and you won't go wrong. Add the vanilla and mix everything together thoroughly with an electric mixer. Once the mixture is smooth, transfer it directly to a piping bag; a round nozzle is recommended.
Now we can line the baking sheet with parchment paper and pipe the cookies directly onto the baking sheet, spacing them apart. Before baking, refrigerate the cookies and let them firm up for 15 minutes. Once done, add the apricot jam and bake in a preheated oven at 180°C for up to 15 minutes.
Once cooked, turn off the oven, transfer the now cooled biscuits to a plate and enjoy. You can then store them in a tin or airtight container, even for a week, to retain their fragrance and aroma.
Enjoy your break or breakfast!
