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Syltmanar (Jammie Moons)

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

A childhood favaorite cookie, I could make these blindfolded these days.

Ingredients

Serves: 30- 50

Metric Cups

400 millilitres plain flour
50 millilitres sugar
200 grams butter
1 egg yolk
1 teaspoon vanilla
1 egg white
jam (a jar)

14 fluid ounces all-purpose flour
1¾ fluid ounces sugar
7 ounces butter
1 egg yolk
1 teaspoon vanilla
1 egg white
preserves (a jar)

Method

Syltmanar (Jammie Moons) is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a bowl add flour and sugar and butter and with your fingers combine into a grainy mixture.

Add the egg and combine.

Make into a square and leave in the fridge let it rest for 30 min.

Preheat the oven to 175C. Divide the dough into 2 pieces and roll out the dough thin but not too thin, about 25mm thick. Grab a round cookie cutter not larger then the bottom of a cola bottle.

Put a ½-1 teaspoon jam on the middle and fold over. Put on a greased or parchment paper on a tay, and if you so want to brush with eggwhite. Bake for 8- 10 min.

In a bowl add flour and sugar and butter and with your fingers combine into a grainy mixture.

Add the egg and combine.

Make into a square and leave in the fridge let it rest for 30 min.

Preheat the oven to 175C. Divide the dough into 2 pieces and roll out the dough thin but not too thin, about 25mm thick. Grab a round cookie cutter not larger then the bottom of a cola bottle.

Put a ½-1 teaspoon preserves on the middle and fold over. Put on a greased or parchment paper on a tay, and if you so want to brush with eggwhite. Bake for 8- 10 min.