Kurabye Biscuits
Delightfully buttery and irresistibly tender, Kurabye Biscuits are a classic treat that melt in your mouth with every bite. These traditional cookies, made from simple ingredients like all-purpose flour, unsalted butter, and powdered sugar, are elevated by the addition of a luscious apricot jam center, offering a perfect balance of sweetness and tartness. Piped into elegant flower shapes with a star nozzle, they bake to golden perfection in just minutes and make a stunning addition to any dessert spread. With a prep time of only 20 minutes and a yield of 24 beautifully soft cookies, these kurabye biscuits are ideal for sharing at tea parties, holiday gatherings, or as a delightful homemade gift. Store them in an airtight container to enjoy their freshness all week long.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 3 tablespoons apricot jam or any tart fruit jam
Instructions
Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the egg white and vanilla extract to the butter mixture, beating until well combined.
Gradually sift in the all-purpose flour, mixing on low speed until a soft dough forms. Ensure the dough is smooth but do not overmix.
Transfer the dough to a piping bag fitted with a large star nozzle. Pipe the dough onto the prepared baking sheet, forming small, flower-shaped cookies, spaced about 2 inches apart.
Create a small indentation in the center of each cookie with your thumb or the back of a spoon.
Fill the indentations with a small dollop of apricot jam, taking care not to overfill.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the kurabye biscuits in an airtight container for up to a week to maintain their freshness.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 129.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
