Ruby Cookie

Level:
Easy
Makes:
120 cookies

Cookie Dough

Ingredients: Cookie Dough

  • 6.5 oz
    butter
  • 3.1 oz
    icing sugar

Preparation: Cookie Dough

Cream.

Ingredients: Cookie Dough

  • 1.1 oz
    eggs
  • 3.6 oz
    almond powder
  • 6.7 oz
    flour
  • 15.4 gr
    baking powder

Preparation: Cookie Dough

Add. Beat until smooth.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut flower shapes of 5 cm diameter.
Bake at 170°C for 15 mins.
 

Apricot Jam

Ingredients: Apricot Jam

  • 2.2 lb
    apricots
  • 2.1 oz
    water
  • 1.3 lb
    caster sugar
  • 0.5 oz
    lemon juice

Preparation: Apricot Jam

Bring to simmer in saucepan over mediumlow
heat while stirring. Cover and simmer
over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.

Decoration

Ingredients: Decoration

  • 1.6 lb
    CHR-R35RB1
  • 4.2 oz
    white almond and sugar flowers IBC

Preparation: Decoration

Crystallise.

Layer at 2 mm thick.
Cut out round flower shapes of 5 cm diameter.
Leave to set in fridge at 12°C.