Butter dough
50g butter
25g sugar
0.6g salt
10g whole egg
80g flour
METHOD. Mix the butter, sugar and salt in a stand mixer to a homogeneous paste. Add the whole egg one by one. Gently fold in the flour. Store overnight in the fridge. Roll out to 4mm. Cut out 2 circles of 10cm. Bake for 8 min at 210°C.
Mandarin Jam
83g mandarin purée
67g apricot purée
200g sugar
33g glucose
4g pectin glaze
4g citric acid (50% water)
METHOD. Mix and boil all the ingredients, except the citric acid, to 107°C. Add the citric acid. Fill the cookies with mandarin jam.
