Engelsaugen - Kiwi Twist

Ingredients

In this New Zealand adaptation of Engelsaugen, we replace the traditional raspberry jam with a zesty kiwi jam, adding a unique and refreshing twist to the classic recipe. This change infuses the cookies with a tropical flavor that complements the buttery shortbread perfectly. We alse have the original recipe for Engelsaugen, so you can check it out.

• 250g (1 ¾ cups) all-purpose flour 250g (1 ¾ cups) all-purpose flour
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon lemon zest ½ teaspoon lemon zest
• ½ teaspoon baking powder ½ teaspoon baking powder
• ¼ teaspoon salt ¼ teaspoon salt
• ½ cup kiwi jam ½ cup kiwi jam
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 7g (4g saturated)
• Carbohydrates: 13g (6g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. 2.
   Add the vanilla extract and lemon zest to the butter mixture and mix well.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. 5.
   Divide the dough into two equal portions and shape each portion into a log. Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Remove the dough logs from the refrigerator and slice them into 1 cm (⅜ inch) thick rounds.
8. 8.
   Place the cookie rounds on the prepared baking sheet and make a small indentation in the center of each cookie using your thumb or the back of a spoon.
9. 9.
   Fill each indentation with a small amount of kiwi jam.
10. 10.
    Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
11. 11.
    Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
12. 12.
    Once cooled, dust the cookies with powdered sugar.

Treat your ingredients with care...

• Kiwi jam — Ensure that the kiwi jam is thick and not too runny to prevent it from spreading too much during baking. If the jam is too thin, you can mix in a small amount of cornstarch to thicken it.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of lemon zest to the powdered sugar used for dusting.
• If you prefer a sweeter filling, you can mix a small amount of powdered sugar into the kiwi jam before filling the cookies.
• These cookies can be stored in an airtight container at room temperature for up to 5 days.

Serving advice

Serve these Kiwi Engelsaugen as a delightful addition to your afternoon tea or as a sweet treat to enjoy with a cup of coffee. They also make a lovely gift for friends and family.

Presentation advice

Arrange the Kiwi Engelsaugen on a decorative platter, dusted with powdered sugar. You can also garnish the platter with fresh kiwi slices or mint leaves for an extra touch of elegance.