Details
60 min
30 min
10 min
(BerlinKitchen)
Method
Mix butter and sugar with a stand mixer or by hand. Add both flours and combine. Form a large ball and roll the dough out onto a lightly floured work surface, approx. 6 mm thick. Cut out small shapes and place on two baking sheets. Cover trays and chill for at least 30 minutes. Preheat the oven to 180°C, dust the cookies with powdered sugar and bake in the oven for 8-10 minutes until the edges are lightly golden. Remove from the oven and allow to cool for 5 minutes, loosen the biscuits with a knife and let cool completely on a wire rack. Spread ¼ teaspoon raspberry jam or samba or bionella on one heart and cover with a second heart. Also great for gifts!
Ingredients
- 200 g soft butter, softened
- 90 g Rapunzel Cristallino cane sugar
- 200 g wheat flour
- 50 g Rapunzel Coconut flour
- 1 pinch of Rapunzel sea salt
- 1 tbs powdered sugar puderzucker
- 4 tbs raspberry jam
- 4 tbs Rapunzel Samba choc. hazelnut spread
or bionella
