Rolled cookies with quince jam
200 g soft butter
3-4 tablespoons sugar
120 ml beer
½ teaspoon of natural vanilla extract
250-300 g flour
Quince jam (recipe for mine)
1 egg yolk
1 teaspoon milk (or oil)
Sugar or brown sugar for finishing
Beat the butter and sugar until creamy and smooth (use hand blender). Pour in the beer without stopping the blender. Scent with vanilla.
Gradually mix in the flour. Get a soft and non-sticky pastry. Cover and refrigerate for 1 hour (or overnight). Roll out the dough into a thin sheet of 3-4 mm thickness. Cut isosceles triangles with relatively long sides. Coat each with jam, sprinkle with chopped walnuts and roll it in starting from the base of the triangle towards the top.
Dilute the egg yolk with a little milk. Brush the rolled biscuits with this mixture and sprinkle generously with sugar (white or brown). Bake at 180°C until golden brown (20-30 minutes). Cool on a wire rack and store in a cookie jar.