JAM
Wash and disinfect the strawberries, using a disposable kitchen towel, remove excess water.
Cut the strawberries into cubes and place them in a bowl, add the sugar and lemon juice.
Refrigerate for approximately 12 hours.
Once the 12 hours have passed, take it out of the refrigerator and place it in a saucepan over medium heat, mixing slowly until it reaches boiling point. Remove and let cool.
DOUGH
Preheat the oven to 180 °C.
In a bowl, place the sifted sugar and flour, then add the milk, the 2 eggs, and the melted butter, mixing until the ingredients are combined to form a dough.
Dust a little flour on the counter to prevent sticking; with a rolling pin, start to roll and stretch it into a rectangle.
Cut into equal rectangles; they must be in pairs.
On one of the rectangles, make 3 lines in the middle, and leave the other rectangle intact.
On the rectangles that you left intact, place the jam in the middle and cover it with the rectangle where you made the 3 lines; to seal it well, you can use a fork to apply pressure on the edges of the cookies.
In a bowl, add the egg yolk and beat a little with the help of a fork.
With a brush, apply a little of the yolk on the cookie to make it golden.
Bake the cookies in the oven at 180 °C for 40 minutes.
Remove and let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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