Wienerstänger

These cookies are small, sweet, simple and delicious. They work particularly well with coffee. Try to have to have just one... Go on, try it.

I'm using homemade raspberry jam for the filling, but that only because the pips always annoys me. Really, any store-bought raspberry jam will work. If you're like me and don't like the pips, making the jam is super easy. Take raspberries, almost as much sugar as berries (by weight) and some pectin, bring it to the boil in a pot, and let it cook on a slow boil for about 10 minutes. Pass through a sieve, pour into a sterilized jar (Just rinse the jar out with boiling water), and leave to cool in the fridge.

Wienerstänger

Ingredients - Pastry
125g Butter
0,75 dl Sugar
1 Egg 
3,5 dl Flour
0,5 tsp Baking powder

Ingredients - Filling
Raspberry jam
1 dl Powdered sugar
0,8 tbsp Water


Whisk the sugar and room temperature butter until combined. Whisk in the egg. Mix the flour and baking powder, and add to the rest. Use your hands to bring it together into a soft dough.

Wrap the dough in plastic wrap, and leave to rest in the fridge for 30-60 minutes.

Cut the dough into 3 equal pieces, and shape them into balls. Roll them out into quite thin rolls, the same length as the over tray. Cover the oven tray with baking paper and place the rolls on the tray.

By pressing down with a finger, make an indentation along the length of the rolls, a sort of grove. Spread the raspberry jam into the indentation.

Bake in the middle of the oven, at 175°C, for 15 minutes. They'll seem quite soft, but don't worry, they'll firm up when they cool down.

After taking the cookies out of the oven, you need to wait a couple of minutes before spreading the frosting on top. You want them to cool a little, but not too much. Generally, the time it takes to make the frosting should be about right. To make the frosting, just whisk the powdered sugar and water together until there are no lumps. The frosting should be quite thick, but still runny. You might need to adjust the water/sugar ratio slightly.

Spread the frosting over the jam-covered part of the cookies. Wait another minute or to for the frosting to start to set. Cut the cookies, on an angle, about 1 inch wide. Place in the fridge for the frosting to set completely.

Rolls, the length of the tray

With the groove

Filled

Baked

Frosted

Cut