Heart biscuits with cinnamon and raspberry
- 200 g Wheat flour T65
- 100 g Granulated sugar
- 100 g Butter
- 1 C. coffee Cinnamon
- 1 Egg
- Raspberry jam
- In a salad bowl, mix the flour, cinnamon and sugar. Cut the butter into small dice and incorporate in the flour by crumbling with fingertips to sand the dough. Add the beaten egg and mix to form a ball. Shoot and reserve in the refrigerator 30 min.
- Spread the dough ½ cm thick on a floured work surface. Cut out the cookies with a heart-shaped cookie cutter. On half of the cookies, cut out the center with a small heart shaped cookie cutter.
- Preheat the oven to 180 ° C (item 6). Arrange the cookies on a baking sheet lined with parchment paper. Cook them for 10 minutes.
- When you leave the oven, let the biscuits cool. Then garnish the whole biscuits with raspberry jam and cover with the biscuits.