150 g butter
200g wheat flour
40 g Agrain® 04 Whisky Super Grain Flour
0.50 vanilla bean or pinch of vanilla powder
40 g powdered sugar
1 tsp baking powder
Icing (powdered sugar and water)
Sprinkle: the sky is the limit, so try e.g. freeze dried raspberries
Pour all the flour into a bowl.
Crumble the butter into the flour.
Add the powdered sugar and vanilla and mix it all together while adding the eg.
Cover the dough with a tea towel and put it in the fridge for about 1 hour.
Turn the oven on 175 degrees hot air.
Roll out the dough to a square.
Divide the dough into two pieces and place them on a baking sheet. Bake them at 175 degrees until golden - about 15 minutes.
Allow the cakes to cool completely on a oven
Once the cakes have cooled down, put the raspberry jam on one square and the frosting on the other - remember to decorate while the frosting is still wet.
Place the square with frosting on top of the other one with jam.
Now cut out the cake to smaller slices.