Easter Egg Cookies with Orange and Kurkuma Jelly
100—120 Min
Baking cookies for Easter is becoming increasingly popular. Whether made to put in Easter baskets, as a small gift or just as treats on the Easter table. Filled with fruity orange jelly and a pinch of cardamom in the shortcrust, this is a memorable cookie recipe.
Ingredients
For the shortcrust
- 300 gAll-purpose flour
- 200 gButter
- 100 gSugar
- 1 pcs.Egg
- 1 tsp.Cardamom, Ground
- 1 pinchSea Salt, Coarse
For the orange jelly
- 500 gOrange segments (from approx. 8 oranges)
- 500 mlOrange juice
- 500 gGelling sugar 2:1
- 1 tsp.Turmeric, Ground
- Cookie cutter, egg shaped
- Cookie cutter, round
- Powdered sugar to dust
Preparation
- 1
First prepare the orange jelly. Remove the orange segments. You should end up with 500 g of orange segments.
- 2
Bring the orange segments with orange juice and gelling sugar to the boil in a saucepan while stirring constantly and allow to boil for at least 3 minutes.
- 3
Season with Kurkuma. Once ready, skim off the jelly if necessary and pour into sterile jars and allow to cool.
- 4
To make the shortcrust, knead the flour, the egg, the butter, the sugar, salt and cardamom into a dough. Then allow to rest in the fridge for 30 minutes.
Hint:
Take the butter and the egg out of the fridge in plenty of time before you make the cookies.
- 5
Dust your work surface with a little flour and roll the shortcrust out on it thinly. Then use the egg cookie cutter to cut out the cookies. You need 2 cookies for each finished cookie, one of which needs to have a circular hole cut out of the middle.
- 6
Now place the raw cookies on a baking sheet lined with baking parchment and bake in the oven at 180 °C for around 10 minutes. Then allow the cookies to cool.
- 7
Sprinkle the cookie with the hole in it with sugar and spread orange jelly on the cookie without the hole. Then stick both together.
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