Skåne
Jitterbug
To bake jitterbug requires both tenderly touch and patience and it is a cookie that you can show off on your gatherings.
Mix together all the ingredients for the shortcrust pastry. Let stand in cool and cold few hours before baking.
Beat egg whites until stiff foam. Add the sugar, stirring and whisk for another minute so the meringue will be white and shiny.
Divide the dough into smaller pieces. Take each piece and roll out to a rectangle. Flour table so the dough does not stick. Cut so it gets straight edges. Spread the meringue and roll it all together like a Swiss roll. Cut with a sharp knife the desired size of the cookies. Place the cookies lightly with meringue upwards sheet with parchment paper. Bake at 160 degrees for about 15-20 minutes.
Mix together all the ingredients for the shortcrust pastry. Let stand in cool and cold few hours before baking.
Beat egg whites until stiff foam. Add the sugar, stirring and whisk for another minute so the meringue will be white and shiny.
Divide the dough into smaller pieces. Take each piece and roll out to a rectangle. Flour table so the dough does not stick. Cut so it gets straight edges. Spread the meringue and roll it all together like a Swiss roll. Cut with a sharp knife the desired size of the cookies. Place the cookies lightly with meringue upwards sheet with parchment paper. Bake at 160 degrees for about 15-20 minutes.
Ingredients:
about 45 pc
Shortcrust pastry:
300g butter
160g sugar
450g organic plain flour
2 yolks of organic eggs
Meringue:
5 egg whites
200g sugar
about 45 pc
Shortcrust pastry:
300g butter
160g sugar
450g organic plain flour
2 yolks of organic eggs
Meringue:
5 egg whites
200g sugar
The recipe is from:
Ekströms Café & Bageri
Tingsvägen 23
297 31 DEGEBERGA
Sweden
info[at]ekstromscafe.se
www.ekstromscafe.se
