Flower cookies
The flower cookies are not only very tasty, but also an unusual eye-catcher. With this recipe, you can make them at home using ordinary ingredients. You don't need food coloring or a baking tin. The cookies make a lovely gift from the kitchen and are guaranteed to be a surprise.
Servings 20 cookies
Ingredients
- 150 g butter cold
- 100 g sour cream
- 90 g sugar
- 1 egg yolk
- 40 g blackcurrants fresh
- approx. 370 g flour
- 2 g baking soda
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the filling
- approx. 40 g jam (e.g. apricot jam)
- some sesame seeds black
Instructions
- Place sour cream, sugar and blackcurrants in a blender and blend to a homogeneous mixture.
- Place approx. 350 g flour and cold butter in a mixing bowl and work quickly into fine crumbles.
- Add baking soda, vanilla and salt to the crumbles and mix.
- Add the berry sour cream mixture and egg yolk and knead briefly and quickly to form a very soft, non-sticky dough, adding the remaining flour as required.
- Divide the dough into two halves and chill in an airtight container for approx. 1 hour.
- Lightly flour the work surface. First take one half of the dough out of the fridge, divide it into 10 equal pieces (38 - 39 g each in my case), shape each piece into a ball and gently flatten each ball into a circle. Cut the sides of the dough circle like a flower and pull the ends of the “petals” together. Make a small hollow in the center of each “flower” and draw lines on the “petals” with a knife.
- Spread the flower cookies well apart on a baking tray lined with baking paper, fill the hollows in the middle with a small amount of jam and sprinkle some sesame seeds on top.
- Bake the flower cookies in a preheated oven at 338 °F (170 °C) for approx. 20 minutes, covering them with baking paper after approx. 10 minutes to prevent them from browning.
- Shape the second half of the dough into flower cookies and then bake them on a second baking tray.
Notes
- The amount of flour specified may vary. Add the last portion of flour little by little until you get a very soft dough. Do not overdo the amount of flour, otherwise the cookies will taste firm and dry.
- Only knead the dough briefly until it is just about a homogeneous consistency and never for too long. Otherwise the cookies could taste tough.
- You can simply leave the blackcurrants out of the recipe. Then use less flour. In this case, you will get light vanilla cookies in the shape of flowers.
- Bake the cookies at a temperature that is not too high so that they do not brown and retain their bright color.
- Note the detailed tips and tricks for making the flower cookies at the top of the article.