Gooseberry Pastries

Rub off the flour and butter, add the must and knead everything into a smooth dough. Wrap the dough in aluminum foil and let it rest in the refrigerator for 1/2 hour.

Then roll out the dough to the thickness of the back of a knife and cut out the appropriate shapes using a round cutter.

Now place about a coffee spoonful of gooseberry jam on each cookie.

Fold the round cookies into a bag, press the edges well or cut them off with a pastry wheel.

Preheat the oven to 170 °C.

Bake the Tascherln until golden brown, allow to cool and serve as tea cookies sprinkled with powdered sugar.

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