A rich Danish delicacy, iced and decorated with redcurrant jelly, Medaljer med Flode (meh-dal-ycr mayd fler-der) makes a marvellous teatime treat.
6 oz. plus
1 teaspoon butter, softened
8 oz. flour
½ teaspoon salt
2 oz. castor sugar
2 egg yolks
6 fl. oz. Creme Patissiere
4 oz. redcurrant jelly ICING
6 oz. icing sugar
½ teaspoon lemon flavouring
3 tablespoons warm water
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
With the teaspoon of butter, grease a large baking sheet and set it aside.
Sift the flour, salt and sugar into a large mixing bowl. Make a well in the centre of the mixture and place the egg yolks and remaining butter in it. With your fingertips, mix the egg yolks with the butter. Gradually work in the dry ingredients until the mixture forms a smooth dough.
Form the dough into a ball and wrap it in greaseproof or waxed paper. Place the dough in the refrigerator to chill for 1 hour.
On a floured board, roll out the dough thinly. Using a 3-inch biscuit cutter, cut the dough into circles. Place the circles on the baking sheet. Put the baking sheet in the oven and bake for 7 minutes or until the biscuits are golden brown.
Remove the baking sheet from the oven. Transfer the biscuits to a wire rack. Set aside to cool.
When the biscuits are completely cool, spread half of them with the creme patissiere and cover them with the remaining biscuits . Set aside while you prepare the icing.
Sift the icing sugar into a small mixing bowl. Stir in the lemon flavouring. Stir in the water, drop by drop, until the icing coats the back of a wooden spoon and is smooth and glossy.
Spread the icing over the top of the sandwiched biscuits . Place
½ teaspoonful of redcurrant jelly on the top of the icing on each biscuit . Leave the biscuits until the icing is thoroughly set before serving.