3.5 Flour - Cup
what kind of flour should I choose? we'll show
2 PCs Egg
1 Sugar (in the dough - Cup., for painting - stack. ) - 2 Cup
250 g The margarine (or butter)
1 tbsp. Soda slaked vinegar (the vinegar .) - 0.5 tsp
0.5 Jam (the syrup can and boiled condensed milk) - stack
1-2 PCs Carrot (medium)
1 PCs Beets (small)
RUB the eggs with sugar, add the softened butter, baking soda combined with vinegar, add the flour and knead the dough.
Wrap the dough in plastic wrap and put 2 hours in the refrigerator. Chilled the dough is divided into 20-22 parts. Carefully, to avoid cracks, roll out each piece of the ball resting on the palm.
Carefully cut the ball into two halves
Put the halves of the biscuits on a greased baking sheet and bake in the preheated oven on a small
heat until the edges of the halves are brown.
Baked and slightly cooled half carefully with a sharp knife to scrape so that the holes fit the filling.
Pick up the two halves, the most suitable size
to each other, one of them filled with top stuffing (both without slides), cover the other half and tightly to grind.
One side of the resulting peaches dipped in carrot juice,other - beet
The whole peach roll in granulated sugar to stick the sheets in the middle, put on a dish and dry, turning, for 8-10 hours.
For the filling: in a syrup from a jam (or boiled condensed milk), add the chopped nuts and chips, the resulting scraping holes. The filling should be thick and sticky.
For the leaves I used evergreen leaves
Look similar recipe
- Tender biscuits with orange marmalade View recipe
- Milk biscuits - remember childhood View recipe
- Cooking delicate cookies in cream View recipe
- Wedding cake View recipe
- Cake "Anthill" View recipe
- Cheese biscuits with pepper View recipe
- Biscuits "Tarantulas" View recipe
- Biscuits "Camisole" View recipe