Cider Cookies

Rating: 3.70 / 5.00 (67 Votes)

Total time: 1 hour


For filling:

For coating:

For sprinkling:


For the cider cookies, reduce the cider to 4 cl (two shot glasses) over low heat, this will make it more intense in flavor.

Put the must and the remaining ingredients in a bowl or on a work surface. Mix by hand and quickly knead into a shortcrust pastry. Leave to rest in the refrigerator for 2 to 3 hours, covered with cling film.

Then roll out the dough between two baking mats or vacuum bags dusted with a little flour, preferably about 3 mm thick. (However, it also works on a well-floured work surface if you don’t handle too large a quantity at once).

Cut round shapes 4 to 5 cm in diameter or small rectangles with a pastry wheel or knife. Brush the edges of the circles or rectangles with egg white, place some jam in the center and fold together, pressing edges well.

Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 12 to 14 minutes under supervision until light.

Sprinkle the warm cider cookies with the vanilla-dusted sugar mixture.

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