Ingredients
14 cup sugar
34 teaspoon salt
4 teaspoons baking powder
4 cups flour
12 cup butter
2 eggs
34 cup milk
14-12 cup marmalade, to taste
2 tablespoons brown sugar (optional)
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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combine the sugar, salt, baking powder, and flour. i usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look. add the butter with your hands, until the mixture looks crumbly. in a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly. now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. i usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as i do! roll into a flat-ish disc about 1 1/2" thick. cut into 12 triangles/square shapes. place on a baking sheet lined with parchment paper for an easy cleanup. bake for 10-15 minutes at 425f until golden brown. for an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top. finally, enjoy! these are best when served hot.