Terrasse Cookies

Ingredients

• 300 g flour
• a pinch of salt
• 120 g sugar
• 200 g cold butter
• 1 egg
• flour (for dusting)
• 150 g red currant jam

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and make a well in the center. Cut the cold butter into small pieces and distribute around the well; place the egg in the middle and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film, and refrigerate for at least 1 hour.

2. 2.

   Preheat the oven to 160 °C fan.

3. 3.

   Divide the dough in half; on a floured surface press one piece flat and roll out about 4 mm thick. Keep the remaining dough in the fridge so it doesn’t soften too much. Using cookie cutters of various sizes, cut an equal number from each dough batch.

4. 4.

   Place the cookies on parchment‑lined baking trays and bake for 8–10 minutes until pale yellow. This turns all the dough into cookies. Let the finished cookies cool for 2–3 minutes.

5. 5.

   Warm the jam and spread it onto still warm large and medium cookies with a little jam, stack them, and place one small cookie on top of each. Drip a dab of jam over the top and let the cookies cool.

6. 6.