Mabrousha

Faisal El-HassanCuisinier

Ingrédients

• 1 cup of softened butter
  1 cup
• 3/4 cup of sugar
  0.8 cup
• 2 eggs
  2 eggs
• 1 teaspoon of liquid vanilla
  1 teaspoon
• 1 lemon zest
  1 zest
• 3 cups of sifted flour
  3 cup
• 2 teaspoons of baking powder
  2 teaspoon
• A pinch of salt
  1 pinch
• 200 grams of jam, any type you choose
  200 grams

Mesures

1. 1

   Beat the butter for about a minute, then gradually add the sugar and beat until the mixture is white, about two to three minutes.

   Matériel requis:

   Bol de mélange

   Blender

   2 minutes
2. 2

   Add the first egg while continuing to beat, then add the vanilla, lemon zest, and the second egg while mixing until combined.

   Matériel requis:

   Bol de mélange

   Blender

   2 minutes
3. 3

   Sift the flour with the baking powder and salt, then add it to the butter mixture and knead the dough by hand (do not knead it or use the blender to keep the dough flaky like cookies).

   Matériel requis:

   Tamis

   3 minutes
4. 4

   Take a quarter of the dough, wrap it in plastic wrap, and place it in the freezer.

   Matériel requis:

   🍳

   Plastic Wrap

   5 minutes
5. 5

   Roll out the remaining dough in a baking tray, lifting the edges slightly, and refrigerate for at least half an hour.

   30 minutes
6. 6

   Preheat the oven to 350°F and prepare the middle rack.

   Matériel requis:

   Four

   5 minutes
7. 7

   Remove the tray from the refrigerator, spread the jam over it, then take the amount of dough that was placed in the freezer and grate it over the jam to cover it completely.

   Matériel requis:

   Râpe

   5 minutes
8. 8

   Place it in the oven until the edges turn golden brown, then brown the top, remove it, let it cool, then cut and serve.

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques