Sand stripes
10 servings
60 minutes
Sandy strips are a refined treat from European pastry tradition. Their base is a delicate, crumbly dough made from butter, sugar, and flour, giving the treat an airy texture. After baking, the strips become golden and fragile and are then joined with sweet jam that reveals the richness of fruity notes. The finishing touch is a chocolate glaze that adds a rich flavor and visual appeal to the dessert. These strips pair perfectly with tea or coffee, enhancing the atmosphere of cozy evenings or festive gatherings. The simplicity of preparation makes them popular among home bakers, while their tender structure and harmony of flavors turn each tasting into a small gastronomic celebration.
1
Cream the softened butter (200 grams) with sugar until smooth. Add eggs one at a time, beating the mixture. Gradually add flour and baking soda, and knead the dough.
- Butter: 250 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
- Wheat flour: 2 glasss
- Baking soda reacted with acid: pinch
2
Spread the dough evenly on the baking sheet. No need to grease the sheet with oil or sprinkle with flour, the ready shortcrust pastry does not stick to the sheet. Bake at 180 degrees for about 15 minutes, checking for doneness with a toothpick.
3
Cool the baked dough, cut it into an even number of equal rectangles. Spread the rectangles with jam, fold them in pairs with the jam inside.
- Jam: to taste
4
Melt 50 grams of butter and 100 grams of chocolate in a water bath, stir until a homogeneous mass is obtained, and cover the resulting strips with chocolate glaze.
- Butter: 250 g
- Chocolate: 100 g
