- 7.05 OZ (200 grams) of corn flour
- 7.05 OZ (200 grams) potato starch
- 3.53 OZ (100 grams) sugar
- 3.53 OZ (100 grams) of butter
- 2 eggs
- 1 small glass of rum
- 1 teaspoon of vanilla extract
- 13.53 OZ (100 grams) apricot jam
Time: 45 minutes
Oven: 356° F
Mix the butter after it softened at room temperature with the sugar and the eggs until frothy.
Add the corn flour, rum and then the starch a bit at a time.
Mix with the vanilla.
Take the molds, grease with a little butter and fill half of them with the mixture, add a tablespoon of jam and then cover with more dough.
Bake at 356° F for 30 minutes.
Turn out immediately and cool.
Sprinkle with powdered sugar.
Oven: 356° F
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| Fig.1 |
Add the corn flour, rum and then the starch a bit at a time.
Mix with the vanilla.
Take the molds, grease with a little butter and fill half of them with the mixture, add a tablespoon of jam and then cover with more dough.
Bake at 356° F for 30 minutes.
Turn out immediately and cool.
Sprinkle with powdered sugar.
See the recipe in printable PDF
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