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Our recipes

Apricot-filled shortbread cookies


250 g flour
2 tbsp icing sugar
150 g butter
1 egg yolk
1 tbsp thick 18% cream
Lauretta apricot 40% filling
icing sugar to dust


Our procucts used in this recipe:


Sieve the flour into a bowl and combine with icing sugar.
Add cold, diced butter and mix with your fingers to crumble.
Next, add the yolk and cream and knead together.
Put the dough in a plastic bag and refrigerate for at least an hour.
Roll the chilled dough into a rectangle and divide with a knife into 6x6 cm squares.
Place a teaspoon of Lauretta apricot filling onto each square, join the opposite sides of the square and place the cookie on a baking tray.
Bake at 180 °C for 25 minutes. Dust the cooled-down cookies with icing sugar.

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