Home Recipes Blackcurrant biscuits

Blackcurrant biscuits

52000000-39b8-4aab-7ab5-08db6e5dba09

Ingredients

Raspberry jam

500 g raspberry puree

200 g sugar

8 g pectin NH

Garnish

frozen blackcurrants

lemon cress

Preparation

Heat the raspberry puree to 50°C.

Mix the pectin with the sugar and add to the puree.

Heat the mixture to 85°C.

Pour the mixture into a container to cool.

Mix the mixture briefly after cooling.

Assembly

Roll out the dough to 3.5 mm and cut out with an 8 cm diameter cutter.

Press some frozen blackcurrants in each biscuit.

Bake at 180°C for 15 min.

Pipe with raspberry jam when the cakes have cooled.

Decorate with lemon cress.

baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.

This site is protected by reCAPTCHA and the Google

Privacy Policy and Terms of Service apply.