let dough rest
roll dough in foil
let it rest for approx. 1 hour in freezer
Rogues
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
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.
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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