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Wienerstänger

Wienerstänger

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Servings 50

Ingredients
  

  • 250 g Butter softened
  • 160 g Sugar
  • 2 Eggs
  • 425 g Plain Flour
  • 1 tsp Baking Powder

For the filling~6tbsps Raspberry Jam

    For the glaze60g Icing Sugar

    • 1.5 tbsps Water

    Instructions
     

    • Start off by preheating the oven to 225 degrees Celsius, and then beat the butter and sugar together until pale and fluffy.
    • Beat in the eggs, one by one, and then add in the flour and baking powder to form a stiff dough.
    • Line a large baking sheet with greaseproof paper and then divide the dough into four parts. Roll the parts out to even sausage-shaped lengths - about the length of the baking sheet, and place them on top of the greaseproof paper, allowing room between each length for spreading during baking.
    • Form an indentation along the middle of each length of dough - about the width and depth of a pencil - but don't go all the way to the ends, to ensure the filling doesn't ooze out during baking.
    • Fill the indentations with the jam and then bake in the oven for about 12 minutes - until starting to just turn golden brown.
    • Remove and allow to cool on the tray. Once completely cool, beat together the icing sugar and water to form the glaze, and then drizzle over the jam down the centre of each length. Allow to set slightly and then cut into slices across the width of each length - about 2.5cm wide each per slice.