Ruby Cookie

Recipe

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Cookie Dough

Ingredients	Preparation
183g butter 88g icing sugar	Cream.
30g eggs 102g almond powder 190g flour 1g baking powder	Add. Beat until smooth.
Leave to rest in fridge overnight at 4°C. Layer dough at 3 mm and cut flower shapes of 5 cm diameter. Bake at 170°C for 15 mins.

Apricot Jam

Ingredients	Preparation
1000g apricots 60g water 600g caster sugar 15g lemon juice	Bring to simmer in saucepan over mediumlow heat while stirring. Cover and simmer over low heat for 1 hour until thick.
Cool down in fridge at 4°C. Cover jam with foil.

Decoration

Ingredients	Preparation
720g CHR-R35RB1 120g white almond and sugar flowers IBC	Crystallise.
Layer at 2 mm thick. Cut out round flower shapes of 5 cm diameter. Leave to set in fridge at 12°C.

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