Dangerously delicious homemade Singoalla cookies with raspberry jam and buttercream. So much better than store-bought. Perfect for a coffee gathering!
Ingredients
175 g butter, cold and diced
5 dl wheat flour
1½ dl granulated sugar
1 egg yolk
Optional: 1-2 tsp water
Buttercream
75 g butter, room temperature
3½ dl powdered sugar
1 tsp vanilla sugar
Filling
1 dl raspberry jam
Instructions
- Place the butter and flour in a food processor and blend until crumbly. Add sugar and egg yolk. Mix until a dough forms, adding a little cold water if needed for the dough's consistency.
- Divide the dough into two pieces, wrap in plastic, and chill in the fridge for 30 minutes.
- Preheat the oven to 175°C (347°F). Roll out both pieces of dough to 4–5 mm thick on a floured surface.
- Cut out rounds about 5 cm in diameter and then cut a smaller hole in the middle of half of the cookies.
- Place the cookies on a baking sheet lined with parchment paper and bake in the middle of the oven for about 9–11 minutes, until they begin to turn golden. Let them cool on the baking sheet.
- Soften the butter and beat in the powdered sugar and vanilla sugar. Whip until smooth and creamy.
- Spread a thin layer of buttercream on all the bottom cookies. Then, place a small dollop of jam on top and spread it slightly. Press the cookies with holes on top as lids.