Peach biscuits with cream for Easter
Ingredients
Dough
- 120 g butter
- 2 drops of bitter almond oil
- 120 ml milk
- 540 g wheat flour
- 2 tsp baking powder
- 150 g sugar
- 1 tsp vanilla sugar
- 1 pinch of salt
- 3 eggs
Filling
- 1 can milkmaid cream, cooked
- walnuts, or almonds, to taste
- For decoration
- 100 g sugar
- carrot juice, to taste
- beetroot juice, or food coloring, to taste
Utensils
- pot
- bowl
- hand mixer
- spoon
- cling film
- cake rack
- coffee spoon
- knife
- parchment paper
- plate
Instructions
Prepare the dough
- Melt the butter in a saucepan and allow to cool slightly.
- Beat the eggs with the sugar and vanilla sugar until fluffy.
- Add the butter, milk and bitter almond oil and stir into a homogeneous cream.
- Sieve the flour, baking powder and salt together.
- Sieve the flour mixture into the liquid ingredients and knead everything into an elastic and non-sticky dough.
- Place the dough in cling film and let it rest for 5-10 minutes.
- Form small balls out of the dough and place on a baking tray lined with baking paper .
- Flat slightly to get hemispheres.
- Bake the biscuits in the oven at 180 °C for 15 minutes.
- Place the biscuits while they are still warm on a wire rack and make a round indentation in each
- Cut in half.
- The biscuit crumbs can be added to the filling later.
with a teaspoon or sharp knife.
Filling and topping
- Mix the cooked milkmaid cream with chopped nuts and the biscuit crumbs.
- Mi t the cream and place both halves on top of each other.
- Put the peach biscuits in the fridge for 30 minutes.
- Using a kitchen brush, brush or color the biscuits with carrot and beetroot juice or with food coloring and place in the
- Roll the sugar batter.
- Keep the peach biscuits in the fridge until ready to serve.
The peach biscuits can also be made with chocolate cream and grated coconut.
