Raspberry Biscuits
This recipe is from the blog www.vypecky.com.
They are very tender and really delicious.
Ingredients:
- 300g spelt flour
- 180g butter (softened in the room-temperature)
- 100g powdered sugar (preferably unrefined)
- 60g ground walnuts
- zest and juice from 1/2 lemon
- 1tsp vanilla extract
- frozen raspberries
Mix the spelt flour, butter, powdered sugar, walnuts, lemon zest, lemon juice and vanilla extract together until the pastry is smooth and not sticky. Wrap the pastry in the foil and put it in the fridge for at least 3 hours.
Preheat the oven to 180C.
Roll the pastry out, and use a glass to cut the pastry slices out of the pastry. Put the raspberry on the each slice of the pastry and wrap the raspberry in the pastry. It should not be seen anywhere, the raspberry should be wrapped in the pastry.
Place the parchment paper on the baking line and place the little biscuits on the baking line.
Bake for about 20 minutes.
They are very tender and really delicious.
Ingredients:
- 300g spelt flour
- 180g butter (softened in the room-temperature)
- 100g powdered sugar (preferably unrefined)
- 60g ground walnuts
- zest and juice from 1/2 lemon
- 1tsp vanilla extract
- frozen raspberries
Mix the spelt flour, butter, powdered sugar, walnuts, lemon zest, lemon juice and vanilla extract together until the pastry is smooth and not sticky. Wrap the pastry in the foil and put it in the fridge for at least 3 hours.
Preheat the oven to 180C.
Roll the pastry out, and use a glass to cut the pastry slices out of the pastry. Put the raspberry on the each slice of the pastry and wrap the raspberry in the pastry. It should not be seen anywhere, the raspberry should be wrapped in the pastry.
Place the parchment paper on the baking line and place the little biscuits on the baking line.
Bake for about 20 minutes.
