Ingredients
| 300g plain flour | |
| 70g ground almonds | |
| 1 teaspoon ground rose petals | |
| a pinch sea salt | |
| 250g unsalted butter, softened | |
| 150g caster sugar | |
| 1 large egg, plus 1 egg yolk | |
| ½ teaspoon rose extract | |
| 40g canned lychees | |
| 115g raspberry jam | |
| icing sugar, to decorate |
Rose, raspberry and lychee is a popular flavour combination at Grace Patisserie. Here it is incorporated into a traditional Austrian cookie sandwich with fruit preserves and a dusting of icing sugar. Get creative with different shape cut-outs.
Instructions
| 1. | In a small bowl, combine the flour, almonds, ground rose petals and salt and set aside. |
| 2. | In a mixer with a paddle attachment, beat the butter and caster sugar until pale and fluffy. |
| 3. | Add the egg, egg yolk and rose extract and mix well. |
| 4. | Add the flour mixture and mix only until incorporated. |
| 5. | Roll out the dough between 2 pieces of parchment paper, to a thickness of 5mm. |
| 6. | Freeze for 30 minutes or overnight. |
| 7. | Heat the oven to 160°C. |
| 8. | Using a cookie cutter of your choice, cut out 20 cookies and place onto a baking tray lined with parchment paper; these will be your base cookies. |
| 9. | Using the same cutter, cut out another 20 cookies to be the tops, then use a smaller cookie cutter to cut out shapes from the top cookies. |
| 10. | Place onto another baking tray lined with parchment paper. |
| 11. | Bake for about 10-12 minutes, until lightly golden then remove and leave to cool on a wire rack. |
| 12. | Chop the lychees into small pieces and mix through the raspberry jam. |
| 13. | Spread a teaspoon of jam in the centre of the base cookies and sandwich together with the top cookies. |
| 14. | Dust the tops with icing sugar. |
Recipes Mariah Grace / Photography Amber-Jayne Bain
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