Making Blueberry Jam Crumble Cookies
Happy new year in 2018^^ When you make crumble cookies, you have to make the bottom with crumble dough I think it's going to be hard to hold and eat because it breaks easily I only made the bottom part of the cookie dough! But the texture is really soft! *16 pieces (using a 20cm diameter square fan.)
6 serving
Within 90 minutes
trash
Ingredients
  • Blueberry
    150g
  • Sugar
    45g
  • unsalted butter
    40g
  • Sugar
    30g
  • Soft flour
    60g
  • almond powder
    30g
  • unsalted butter
    60g
  • Sugar
    40g
  • Eggs
    1ea
  • Soft flour
    110g
  • almond powder
    10g
Video
Cooking Steps
STEP 1/23
[Blueberry jam] Place frozen blueberries and sugar in a pot over medium heat.
STEP 2/23
Bring to a boil stirring constantly until sugar melts and water forms and starts to boil.
STEP 3/23
Turn off the heat when the water decreases a lot and there is a concentration. And let it cool to a good temperature to use.
STEP 4/23
[Crumble] Sift down the flour and almond powder.
STEP 5/23
Add sugar
STEP 6/23
Mix evenly with a whisk.
STEP 7/23
When the powder is evenly mixed, add the cold butter, 1cm square.
STEP 8/23
Mix together using a scraper.
STEP 9/23
When butter becomes small, mix it by hand. If it becomes bossy, leave it in the refrigerator until you use it. (Please check the video if there is a lack of explanation.)~)
STEP 10/23
[Cookie dough] In a bowl, beat soft butter gently, then add sugar and mix thoroughly.
STEP 11/23
Add the yolk and mix evenly.
STEP 12/23
Add the powder and mix with a spatula.
STEP 13/23
If you can't see the powder, lightly lump it together.
STEP 14/23
Place the completed cookie dough in a plastic pack or wrap and rest in the refrigerator for about 30 minutes.
STEP 15/23
When the tissue is finished, push the dough into a square 20cm in diameter (equal to the size of the pan you use!)
STEP 16/23
First place the dough on the paper foil to be laid in the pan, then lift the paper foil and place it in the pan (20cm in diameter square).
STEP 17/23
Make several holes with a fork to prevent swelling.
STEP 18/23
Spread evenly on top of all the blueberry jam.
STEP 19/23
You have to spread it out as flat as possible to make it look pretty!
STEP 20/23
Sprinkle crumble evenly. (Use crumble like blueberry jam!)
STEP 21/23
Bake for 25 to 30 minutes in a preheated oven at 170.
STEP 22/23
Cookies are brittle when they are warm, so let them cool enough and remove the pan.
STEP 23/23
When it is cold enough, cut it into the desired size with a knife.
Cooking review
5.00
score
  • 739*****
    score
    The blueberries weren't ready, so I put the leftover strawberry jam and soaked raisins in the refrigerator. I love Soboro so much that I clipped it as soon as I saw the recipe, but I made it today. Maybe it's because of lack of strawberry jam, but forget that I'm on a diet and inhale it Let's get it together. Thank you for the recipe. I'm going to subscribe
    2019-10-01 18:25
  • 989*****
    score
    It's so delicious!! It's the best with coffee
    2019-07-06 06:38
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