Description
On our land grows a few bushes (differently you will not name these huge plants) of rhubarb. I love to do cakes, and what a compote is made of it, just lovely. Today I want to offer shortbread cookies with rhubarb inside, which becomes almost a marmalade. And icing from sugar cane company "Mistral" is just amazing. Help yourself.
Ingredients
-
Rhubarb
200 g
-
Sugar
50 g
-
Flour
200 g
-
Butter
80 g
-
Yolk egg
1 piece
-
Water
50 ml
-
Leavening agent
0.5 tsp
-
Brown sugar
100 g
-
Egg white
1 piece
Cooking
Firstly, we will test. Combine the sifted flour, baking powder, fruit sugar and butter until it forms crumbs. Yolk stir in ice water and quickly knead the dough. It should be very soft but not stick to hands. Knead into a cake, wrap in cling film and put into the refrigerator for 10 min.
Meanwhile, wash and clean the rhubarb from the top of the skin. Cut into pieces 6-7 cm
Remove the dough and roll out to a thickness of 5 mm. Cut into strips of width like pieces of rhubarb. Put rhubarb on the edge, and wrap it in the dough in one turn. Cut off excess and pin the edges over the rhubarb. Rolled on the table to shape.
A little protein shake with a fork until a light foam. Each cookie is dipped in protein and roll in sugar "Universal" from "Mistral".
Put on with baking cookies.
Bake at t=160 for about 20 min. allow to cool completely.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.