Alexander cake cookie from Latvia
For about 15 cookies
400 grams (3¼ cups) flour
150 (¾ cup) grams of sugar
350 grams (1½ cups) cold butter, cubed
pinch of salt
1 teaspoon vanilla extract
225 grams (2¼ cups) icing sugar
3 tbsp lemon juice
for the jam (or use ready made jam)
400 grams (2 cups) raspberries + extra to garnish
400 grams (2 cups) jelly sugar
juice of half a lemon
Place the flour in a bowl with the sugar, butter and a pinch of salt.
Mix with the pulse button in the food processor until crumbly or rub the butter with your fingertips into the flour mixture until crumbly
Add the vanilla extract and bring together into a ball. Divide into three, cover with cling film and leave to rest in the refrigerator for about 1½ hours.
Bring the raspberries, jelly sugar and lemon juice to the boil in a saucepan and leave to boil for about 4 mins.
Let the jam cool completely.
Preheat oven to 180°C / 350°F. Roll out the dough between two sheets of baking paper into three rectangles of 20 x 30 cm (8 x 12 inches). Bake in the middle of the oven for 10-12 min. until light brown and done.
Leave to cool and spread the jam over 2 rectangles.
Mix the icing sugar and lemon juice spread the glaze over the last rectangle. Stack the slices with jam and cover with the glazed slice with glaze.
Leave to rest for ± 1 hour and cut with a sharp knife into 15 pieces. The pastry is very brittle, so it’s difficult to keep everything whole! Garnish with the rest of the raspberries.
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