Danish medal pastry recipe (”Medaljer”)

Mix flour and icing sugar. Divide the soft butter into smaller pieces and add the butter a little at a time. Break the egg into a glass, whip and pour into the dough. Gently gather the dough until it is even. Leave the dough in the refrigerator for a few hours.

Roll out the dough with a rolling pin and cut out the dough in the desired shape. Traditional medal pastries are round. Place the dough on a sheet of baking paper and bake in the oven at 200°C until the biscuits get a golden colour. Let them cool on a griddle.

Use ¼ l cream to make whipped cream. Dissolve 50 g custard cream powder in 60 ml water (room temperature). When the powder has dissolved, fold in the whipped cream. Place the custard cream somewhere cold for a few hours. Use an icing bag to make a large ring of custard cream on a biscuit. Add jam in the middle.

Now add icing made of icing sugar and a bit of boiled water on another biscuit. While the icing is still wet, add cake sprinkles or lemon zest. Finally combine the two biscuits and you have a beautiful, delicious medal pastry.

Tip: The biscuits that you do not immediately use to make medal pastries can be saved in a tin, so you can easily make more medal pastries some other day.