My Museum Cafe: Jul Plätzchen (GF)

December 19, 2014

Food

With less than a week to go until Christmas, I wanted to share another My Museum Cafe recipe with you to make some yummy Christmas cookies – the perfect weekend activity! Jul Plätzchen are Swedish biscuits filled with red currant jelly – or you could fill them with other jam or jelly of your liking).

julplaetzchen 01

Ingredients (gluten free)

  • 2 eggs
  • 100g soft butter or margarine
  • 70g sugar
  • pinch of salt
  • 190g (gluten free) flour
  • 1/2 teaspoon (gluten free) baking powder
  • 1/2 table spoon ground cinnamon
  • 100g red current jelly

julplaetzchen 02

Directions

  • Separate one of the eggs and set the egg white aside.
  • Mix the butter, 60g of the sugar, egg, egg yolk and salt until creamy.
  • Sieve the flour and baking powder and gradually fold them in to the mixture with a spoon, then briefly knead with your hands to make a smooth dough.
  • Roll the dough into a ca. 30cm long roll, wrap tightly in cling film and keep in the fridge for at least 1 hour.
  • Pre-heat the oven to 180°C (160°C for a fan oven).
  • Cut the roll into ca. 3mm thick slices. I found that with the gluten free dough it got squashed when I was cutting it as it doesn’t go as hard as regular dough, so I had to reshape the slices a little.
  • Place the dough slices on to a baking sheet lined with grease proof paper.
  • Whisk the egg white you set aside with a fork, brush the biscuits with it and sprinkle them with the remaining sugar.
  • Bake for 10-15 minutes according to your over (check after 10, if they still seem very pale bake for another 5).
  • Take the biscuits out the oven and sprinkle immediately with the cinnamon while they are still warm.
  • Leave to cool for about 10 minutes before moving them to a cooling rack (if you try to move them too soon they will fall apart as they get very soft when hot).
  • Spread the underside of half the biscuits with the red currant jelly.
  • Sandwich together with the other half of the biscuits.

The cookies should keep in an air tight tin for about 2 weeks.

julplaetzchen 03

My Museum Cafe is a regular feature where I introduce recipes for special diets that are easy enough to bake, in the hope that more museum cafes will be inspired to include cakes for people with special diets on their menus. And, of course, you can bake them at home too ;-)

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