Vegetarian terrace cookies with sour cherry filling

Vegetarian terrace cookies made from spelt shortcrust pastry with butter and honey, three flowers stacked on top of each other and filled with sour cherry purée. Vegetarian desserts for the cookie plate, 253 kcal per two cookies.

At a glance

• Serves 12
• Prep time: 60 min
• Cooking time: 27 min
• Total time: 87 min
• Calories: 253 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 28 g

Ingredients

• 300g spelt flour
• 180g butter
• 110g honey
• 1 egg
• 1 unwaxed lemon
• 300g frozen sour cherries
• 1 tbsp cornflour
• 1 pinch of salt

Method

You’ll need: oven · saucepan · stick blender · wooden spoon

1. Knead the spelt flour, cold butter in pieces, two thirds of the honey, the egg, grated lemon zest and salt into a shortcrust pastry. Chill it for 1 hour.
2. Bring the sour cherries to the boil with the remaining honey and the cornflour, stirring, and simmer for 5 minutes. Purée them finely and leave the purée to cool – it thickens as it cools.
3. Preheat the oven to 180 °C (160 °C fan). Roll the dough out 3 mm thin and use three flower cutters in three sizes to cut out the same number of cookies with each.
4. Bake the cookies on trays lined with baking paper one tray at a time at 180 °C for 7 to 9 minutes each, until the edges are light brown. Leave them to cool.
5. Put a dab of cherry purée on each large and medium flower and stack a large, a medium and a small flower on top of each other, slightly offset.
6. Add a dot of cherry purée to each small flower and leave the terraces to set for 1 hour.

Good to know

Terrace cookies are three flowers in three sizes that become a little tower with fruit purée. Instead of jelly from a jar, you cook sour cherries with a little honey. It takes ten minutes and tastes fruitier.

Swaps

Sour cherries → redcurrants or raspberries. Spelt flour → plain flour. Honey → maple syrup. Lemon → orange.

Cooking tips

The small flowers are done sooner than the large ones, so bake them on their own tray. If the purée is too runny, cook it for 2 minutes longer.

Storage

Keeps for 1 week in a tin stored somewhere cool; unfilled, the flowers keep for 4 weeks.

Allergens

Contains gluten (spelt), milk (butter) and egg; nut-free. Because of the honey, not suitable for children under 1 year.