Homemade Apricot Jam Crescent Cookies Recipe

1) 1.3 kg/45 oz of shortcrust pastry with lard, made from 600 g/21 oz of flour (3 cups) – see u003ca href=u0022https://www.homemaderecipesfromscratch.com/sweet-shortcrust-pastry-with-lard/u0022u003ehow to make shortcrust pastry with lardu003c/au003e (whoever wants, can use u003ca href=u0022https://www.homemaderecipesfromscratch.com/homemade-leavened-dough-recipe/u0022u003eshortcrust pastry with butteru003c/au003e) u003cbru003e2) 2-3 tbsp of all-purpose flour for the work surfaceu003cbru003e3) 100 g/3.5 oz of jamu003cbru003e4) 100 g/3.5 oz of vanilla caster sugar

1) after you prepare it, cut the dough into two equal piecesu003cbru003e2) sprinkle flour on the work surface and spread a piece of dough into a thin sheet of about 1 cm/0.4 inchu003cbru003e3) cut the edges of the dough sheet to be straight (cut pieces can be reused)u003cbru003e4) cut the dough sheet into squares with 8-10 cm/3-4 inch widthu003cbru003e5) put on each square about half a teaspoon of apricot jam (I recommend homemade jam or commercial jam with VERY low gelatin content) – another kind of jam can be used as wellu003cbru003e6) fold each square filled with jam twice (see video) and bend the ends to get the shape of a crescent u003cbru003e7) put the jam cookies on a tray with baking paper, then place the tray in the preheated oven at 180 C/360 F and bake the jam cake until browned (10-15 minutes)u003cbru003e8) meanwhile, do the same with the other piece of pastryu003cbru003e9) leave the delicious apricot jam crescent cookies to cool for about 5 minutesu003cbru003e10) meanwhile, bake the second tray with cake u003cbru003e11) coat each jam cookie with vanilla caster sugar while it’s warm, shake off the excess sugar, and place on a platter, then proceed the same with the jam cookies in the second tray