Supergrass Slices
An homage to the wonderful film, "Supergrass," by Patrick Duval.
Recommended amount of grass: 6g; makes about 120 slices, approximately 0.05g per slice
For a 36 x 30 cm baking sheet
8.75 oz | butter |
4.375 oz | sugar |
a bit of salt | |
juice of ½ a lemon | |
4 tablespoons | water |
17.5 oz | flour |
Filling:
0.7 oz | butter |
0.21 oz | finely chopped grass |
3.5 oz | honey |
a bit of lemon juice | |
| 1 | egg yolk |
0.12 cups | cream |
8.75 oz | roasted and ground hemp seeds |
3.5 oz | chopped walnuts or ground sunflower seeds |
3.5 oz | raisins soaked in amaretto |
Frosting:
7 oz | powdered sugar |
2 teaspoons | amaretto |
Knead together the butter, sugar, spices, and water, then work in the flour and let the dough sit for one hour in a cool place.
For the filling, melt the butter and briefly braise the grass in it. Add the honey and lemon juice. As soon as the filling has cooled, stir in the egg yolk and cream. Knead in the hemp seeds, nuts or sunflower seeds, and raisins.
Preheat the oven to 200 degrees Celsius.
Roll out half of the shortcrust and lay it on baking paper on top of a baking sheet. Spread the filling out on the shortcrust and lay the second piece on top of the filling. Poke a number of holes in the surface, and bake the whole thing on the middle rack of the preheated oven until it is golden brown.
For the frosting, stir together the powdered sugar and amaretto, and brush it on the cake after it has cooled. Cut the sheet cake into pieces about 2 x 4 cm.
