Danish medal pastry recipe (”Medaljer”)


Shortcrust pastry
500 g wheat flour
350 g butter
150 g icing sugar
1 egg

Jam from Søstrene Grene
Custard cream from Søstrene Grene
¼ l cream
Icing sugar to make icing.
You can decorate with sprinkles from Søstrene Grene or lemon zest.

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.

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