Rogues

normal low carb
author: Gabriela Wärter
ingredients
140g butter
210g flour
70g icing sugar
1 egg yolk
1 coffeespoon of vanilla sugar
1 coffeespoon of baking soda
1 teaspoon of lemon flavour
1 pinch of salt
150g red currant jam
icing sugar
equipment
baking sheet
disposable injection bag
bowl
baking dish
fine strainer
rolling pin
nutritional information
100g
1 piece
energy
1758 kJ
263 kJ
419 kcal
62 kcal
fat
20 g
3.1 g
saturated_fat
12 g
1.9 g
carbs
53 g
8 g
sugars
27 g
4 g
protein
4.3 g
0.6 g
salt
0 g
0 g

Rogues

description & times
It's impossible to imagine traditional austrian confection of pastry without rogues.
instructions
let dough rest
roll dough in foil let it rest for approx. 1 hour in freezer
more about "null"
unroll dough
slightly beflour work surface beflour dough also on top side and unroll it approx. 4 mm thick
core biscuits
core biscuits half of the biscuits should have a whole in the middle
bake biscuits at 180°C
Put biscuits on baking plate covered with baking paper Advice: Biscuits should not touch each other, otherwise they stick together while baking. Bake biscuits at 180°C Hint: Biscuits should not be brown, otherwise they get too stony and not tender. Therefore bake biscuits "soft".
fill bottom sides
stir jam, fill it in plastic bags, cut in the top of one side and herewith fill bottom sides of biscuits
put biscuits together and sugar
Put top side on and sugar Recommendation: Store biscuits airtight in biscuit tin, so that they do not get dry and stony.
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