Easter Shortcrust Pastry Cookies with Mango Cream









Shortcrust Pastry Cookies:  

110 g Sugar

100 g Softened Butter

1 Egg

250 g Flour

Mango Cream:

200 g Mango

Juice of ½ Lemon
1 tsp. Corn Starch (or a bit more if your cream is not thick)

50 g Sugar




Shortcrust Pastry Cookies:

Stir softened butter and sugar together until creamy. Add egg and mix carefully. Then add flour and stir quickly. Form the dough into a ball and let it rest in the fridge for about 30 minutes.


Mango Cream:

Mix mango flesh with lemon juice until smooth. Add sugar, egg and corn starch and stir all ingredients in a pan over a water bath. Stir constantly until thick and then let the cream cool. Spread out the dough to a thickness of about 3 mm. Cut out your cookies with an egg-shaped cookie cutter. On half of your cookies cut out the middle with a circle-shaped mini cutter. 


Preheat the oven to 180 °C. Bake the cookies for about 12 minutes until lightly browned. Dust the tops of the cut-out cookies with powdered sugar. Spread a thin layer of the mango cream on the bottom surface of the full cookies (tops of cookies will face out). Place the cut-out cookies on top and gently sandwich them together.



Watch this video on our Facebook page:

VIDEO: How to make Linzer Cookies with jam? https://bit.ly/2JywbmN



3.04.2020 |

Back to blog