Rounds
Description
Perfectly pairs with tea and coffee. You can prepare the filling to your taste. It can be melted chocolate or any thick jam. I especially like this cookie with thick raspberry jam — it's delicious.
Instructions
- 1
Step 1
All the ingredients can be placed on the table right away, as there are only four of them.
- 2
Step 2
Sift all the flour into a large bowl.
- 3
Step 3
Add sugar to the sifted flour.
- 4
Step 4
Mix these two ingredients until a uniform dry mixture is obtained.
- 5
Step 5
Now pour in the specified amount of vegetable oil.
- 6
Step 6
Knead the dough. The dough should form a ball and not stick to your hands. Therefore, you might need more or less flour—aim for the described final consistency. Wrap the dough ball in plastic wrap and refrigerate for 30–40 minutes.
- 7
Step 7
Now pinch off small pieces of the chilled dough (each weighing 20 grams in my case) and roll them into balls. The dough balls won't be smooth; they will be slightly rough since the dough contains no eggs, which normally add elasticity.
- 8
Step 8
Line a baking sheet with parchment paper and place all the prepared balls on it. Press each ball with your finger to create an indentation for the filling. Bake the rounds in a preheated oven at 180°C for 10–15 minutes.
- 9
Step 9
Place the hot rounds on a rack to cool.
- 10
Step 10
Place the thick jam into a pastry bag, cut off the tip, and pipe the jam into the indentations of the already cooled cookies.
- 11
Step 11
Serve the cookies at the table.
- 12
Step 12
The pastry is ready. Serve with tea.