Railway worker cookies with raspberry jam
Shortcrust pastry, almond rails and raspberry jam: the classic from the cookie tin
Hello dear ones! Do you still remember railway worker cookies from Grandmother's cookie tin? Two rails of almond mixture with bright red raspberry jam in between: that is exactly how they look, and exactly how they taste of Christmas. Today we show you step by step how to bake this railway worker recipe at home, from the straight pastry strips to the golden brown flame-torched almond mixture. Don't worry, it is easier than it looks!
Ingredients
Shortcrust pastry
Almond rails
Raspberry jam
Step by step
Prepare the shortcrust pastry
Knead and roll out the shortcrust pastry
Beat the butter, sugar and salt until fluffy, add the egg in a thin stream and mix in the flour only briefly. Chill the dough for about 1 hour. Then knead it briefly by hand and roll it out between rolling guides into a rectangle 25 cm wide and 3 mm thick, giving a length of about 46 cm.
Dock and cut into strips
Prick the whole sheet of dough with the mini roller docker so that it stays flat while baking. Then cut it with the dough divider into strips 4 cm wide and about 25 cm long. With a multi-wheel dough divider all strips come out the same width in one go.
Beech wood rolling guides, 6-piece (3/5/10 mm)
Adjustable dough divider with 5 wheels
Mini dough pricker
Swiss White flour, 1 kg
Pre-bake the strips
Lay the strips as straight as possible onto a tray lined with baking paper. Bake them at 180 °C fan for about 5 bis 10 minutes. The pastry should be baked through but still light, because it goes into the oven a second time later.
Assembling the railway worker recipe biscuits
Gluing together with jam
Warm 150 g of raspberry jam with about 15 g of water in a pan and stir until smooth. Depending on how firm the jam is, you will need a little more or a little less water. Spread a thin layer over half of the strips and place a second strip on each one: this gives you 6 double strips.
Piping on the almond rails
Fill the baking almond paste into a Piping bag with a Star tip no. 8 and pipe two neat strips along the edges of each double strip, about 50 g per strip. Then let the strips air-dry for a few hours until the almond paste has formed a skin.
Baking almond paste 30%
Disposable Piping bag Transparent 20 pieces
Star tip 8 mm
Angled palette / Angled spatula Medium
Browning the almond paste
Put the dried strips into the oven at 250 °C for about 4 minutes, until the almond paste is a nice light brown. Be sure to stay right by the oven, it happens very fast! In the meantime, heat 300 g of raspberry jam for the filling.
Filling with jam and cutting
Using a spoon, fill the hot, thick jam into the gap between the almond rails. Let the strips cool completely and only then cut them into 2 cm wide pieces.
Railway Biscuits
Ingredients
Shortcrust pastry
Almond strips
Raspberry jam
Preparation
- Dough: Make the shortcrust pastry, chill for 1 hr, roll out 25 cm wide and 3 mm thick.
- Cut: Prick and cut into 4 cm wide strips of 25 cm each.
- Pre-bake: Bake 5 bis 10 min. at 180 °C fan until light.
- Stick: Stick two strips together with warm jam each.
- Pipe: Pipe two strips of almond paste onto each strip, let dry for a few hrs.
- Flame: Flame for approx. 4 min. at 250 °C until light brown.
- Fill: Fill with hot jam, let cool, cut into 2 cm strips.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Baking almond paste 30%
Swiss White flour, 1 kg
Accessories
Beechwood dough rulers, 6 pieces (3/5/10 mm)
Disposable piping bags transparent, 20 pieces
Reusable baking foil 50 x 40 cm, 1 piece
Star tip 8 mm
Adjustable dough divider with 5 wheels
Mini dough docker
Angled spreading palette / Angled spatula, medium
Delivery in 1–2 working days · Free shipping from CHF 100
A nice touch
Not needed for the recipe, but it fits.
Acrylic dough sticks set, 3/5/10 mm
Disposable piping bag, transparent, pack of 100
So they turn out perfectly every time
With a ruler and a multi-wheel dough divider, every strip comes out exactly 4 cm wide. That way they line up perfectly when you press them together, and your shortcrust cookies look like they came from the bakery.
For cookies with raspberry jam the rule is: the filling should be hot but thick. If it is too soft, it runs over the almond rails. Bring jam that is too firm briefly to the boil with a little water first.
The railway cookies keep for weeks and are among the Christmas cookies that no tin should be without. Nicely wrapped, they also make a lovely gift.
Frequently asked questions
The two strips of almond paste look like rails, and the jam in between like the track bed. In some regions they are also known as railway slices.
As it dries, a skin forms on the almond paste. That way it keeps its lovely star shape when flamed, instead of spreading.
Of course! Raspberry is the classic, but apricot or currant work wonderfully too. The only important thing is that the jam is hot and thick when you fill them.
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