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Flour 50% 5000 g
ID Knekkebrodmix » 50% 5000 g
Diary butter 15% 1500 g
Water approx. 40% 4000 g
Finish 1
Raspberries Berry jam % 400 g
Finish 2
Toasted nut mixture % 500 g
Working method
Mixing Mix of all ingredients a smooth shortbread dough
Method Roll the shortbread dough into a slide approx. 7 mm thickness and coat the bottom of a baking slide with a high edge in the size 60 x 20 cm
Baking Approx. 15 minutes at 210ºC
Method After cooling down, apply the raspberry berry jam to the baked bottom in the baking slide and evenly distribute the toasted nut mixture. Put the whole in the freezer
Cut Release the bottom with the toppings and cut, still frozen, into pieces of 10 x 10 cm.
BRC Halal Kosher RSPO Skal

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