Maracuja-Blume

Zutaten:

280g Puderzucker

255g Butter

1 Pck. Vanillezucker

75g Speisestärke

250g Mehl 6 EL Maracuja-Mark

175 g Butter und 70 g Puderzucker cremig rühren.

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Speisestärke, Mehl und Vanillezucker hinzufügen und rasch zu einen glatten Teig verarbeiten. Den Teig für etwa zwei Stunden kühl stellen.

Auf ener bemehlten Arbeitsplatte den Teig ausrollen und dann Blüten ausstechen.

Im 175 Grad vorgeheizten Backofen 12 Minuten backen. Auskühlen lassen.

Maracuja mit dem restlichen Puderzucker verrühren.

Die Hälfte der Blüten damit einstreichen und dann eine zweite Blüte darauf drücken. Oben ein paar Streifen spritzen und mit einer Belegperle garnieren. Trocknen lassen.

Das Mark der Maracuja wiegt den süßen Teig mit seiner säuerlichen Note aus. Genießen Sie süß-sauer auf Ihrem Plätzchenteller.