Recipes

Directions

For the shortcrust pastry base, briskly knead all of the ingredients together to create a smooth dough. Add some cold water as required. Mould into a ball, wrap it in kitchen foil, and place in the fridge for approximately 30 minutes. Preheat the oven to 180°C (fan).
For the sweet shortcrust pastry, mix the starch with the flour and baking powder. Whisk the butter and the sugar together, gradually stirring in the eggs. Sieve and stir in the flour mixture. Add just as much milk until a spreadable dough develops.
Place baking paper into a 20x30 cm baking tin or baking tray. Roll the shortcrust out on a floured work surface and place it in the baking tin, spreading it over the edge a little. Before rolling out the shortcrust pastry, you may prefer to put one third of it aside and use it to create an attractive and decorative edge, for example, as a roll, as beads or as a plaited edge.
Coat the base with the sweet shortcrust pastry and bake in the oven for approximately 25 minutes until golden brown. Remove carefully from the baking tin and leave to cool.

To make the glaze, mix the icing sugar with the water until a smooth liquid results. Brush this thinly onto the cake or according to your own decorative pattern. When the glaze is dry, cut the cake into equal portions (for example, length 4x6 across).

Smacznego!

At Easter, Mazureks (the plural of Mazurka) are elaborately prepared and decorated, and filled with jam, chocolate or sugar icing. Apply this as a smooth coating or as a pattern on the cake. A chocolate coating is a possible option, but you may decide against this due to its high potassium content.