Linzer-Radl with elderberry jelly
No other tradition in Advent keeps us busy as much as baking cookies. The cozy scent of cinnamon and sugar makes children's eyes light up with delight, and tasting the little sweet snacks is an even greater pleasure. We have another great recipe idea for Linzer Radl for you, filled with delicious elderberry jelly. Have fun enjoying these little delicacies!
Sweet shortcrust pastry
- 300 g flour
- 200 g cold butter
- 100 g powdered sugar
- 1 egg
- 1 package of vanilla sugar
- 1 pinch of salt
And here's how it works:
- Put the sugar, vanilla sugar and the cold butter cut into pieces in a bowl, add an egg and the flour and a pinch of salt, knead well - with the mixer or on a work surface with your hands.
- Quickly knead into a smooth dough. Form into a cube, wrap in foil and place in the fridge for at least 30 minutes.
- Put some flour on the work surface and knead the dough briefly again. Roll out with a rolling pin to a thickness of 0.5 cm and cut out biscuits. Place in the preheated oven for 10 minutes and bake until golden brown at 180°, top and bottom heat.
- Then spread 2 biscuit halves with elderberry jelly, stick them together and sprinkle with icing sugar.
elderberry jelly
- 550 ml boiling water
- 4 tbsp Makasol ORGANIC TEA “Hollerzeit”
- 1 orange
- 200 g gelling agent made from birch sugar
- 5 g citric acid
And here's how it works:
- Pour 550 ml of boiling water over the tea and let it steep for a good 30 minutes. Pour over a fine sieve into a pot.
- Peel the orange, fillet it and chop the fillets into small pieces. Collect the juice and squeeze the rest of the orange and add it to the tea. Then measure out 600 ml of tea and orange juice.
- Add the gelling agent birch sugar and citric acid, bring everything to the boil for about 3 - 4 minutes and season carefully to taste.
- Pour the jelly into hot, washed screw-top jars while it is still hot. Close the jars and immediately turn them upside down for about 5 minutes to preserve the jelly.
Photo(s): Birgit Maier
