Berry Basket
Baking and Desserts • European
Description
This recipe is taken from the book 'Eat, Cook, Love: Over 50 Recipes for Health and Joy' by Emily White.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Salt a pinch
- Raspberry leaves 20 oz
- Potato protein 2 spoons
Step-by-Step Guide
Step 1
Cream the butter and sugar (80 g), then add the egg, a pinch of salt, and gradually incorporate the flour with the baking powder.
Step 2
Knead the dough and refrigerate for 30 minutes.
Step 3
Place the raspberries in a saucepan, add 100 g of sugar and cornstarch, bring to a boil, and simmer for a couple of minutes.
Step 4
Roll out the dough and use cutters to create circles of larger and smaller sizes. Form the base for the baskets. Add the filling. Place the smaller circle on top, press the edges together with a fork, and make 4 holes in the center using a toothpick.
Step 5
Preheat the oven to 390°F and bake until golden brown for 15–20 minutes.
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