Ingredients
- 250 g butter (very soft)
- 125 g powdered sugar
- 1 bag vanilla sugar
- 2 eggs
- 375 g flour (sifted)
- 1/4 zeste lemon
The finishing
- 50 bigarreaux (candied cherries or)
- chocolate callets (pure or)
- jam (gin or to taste)
Instructions
- Preheat the oven to 180°C.
- Line a baking sheet with baking paper.
- Beat the very soft butter loose in a food processor with the butterfly hook. Ideally, you should have a sort of mayonnaise texture. This is important to eventually be left with a smooth dough for piping.
- Add the powdered sugar, eggs and lemon zest and beat until fluffy.
- Briefly mix the sifted flour into the batter; overmixing can make the dough too firm to pipe.
- Scoop (little) dough into a piping bag with a coarse serrated douille 12.
- Pipe flour onto the baking sheet with a short circular motion, ending in the center.
- With your thumb, press a dimple in the center of each flour.
- Place half a candied cherry or a little jam in each dimple.
- For the chocolate version: bake the cookies without filling and immediately after baking, place some chocolate callets in the dimple; they will melt due to the heat of the cookies.
- Bake the cookies in the oven for 8 minutes until golden brown.
- Let the cookies cool on a wire rack.
- Present in a bag or store in an airtight cookie jar.
Source and inspiration : CVO Ghent, Cooking and Fat Dough course.
