Medals with sea buckthorn cream

Medals are many people's favourites, including ours, and here we have of course played around a bit and made a version with sea buckthorn. The biscuits are gluten-free and keep well in a cake tin for several weeks, the cream is quickly made, you just have to make sure it has time to cool completely, it takes 2-3 hours in the fridge.

9-10 medals

• 1/2 vanilla pod
• 2 eggs
• 150 g of sugar
• 1.5 dl milk
• 1 DL 100% sea buckthorn juice
• 20 g cornstarch

• 2 dl. whipping cream

• 2 dl powdered sugar
• 1-2 tbsp 100% sea buckthorn juice

• 120 g cornmeal
• 120 g oat flour
• 120 g cold butter
• 80 g icing sugar
• 1 egg

1. Split the vanilla pod in half and mash out the pith together with a little of the sugar.
2. Whisk vanilla, sugar, cornstarch, milk and eggs together.
3. Heat the sea buckthorn juice in a small saucepan and add the cream/egg glaze while whisking.
4. Heat the cream through while whisking until it thickens.
5. The cream is poured into a bowl and film is placed directly on the cream to avoid condensation.
6. Refrigerate the cream until completely cold, 2-3 hours.

1. Stir all dry ingredients together.
2. Cut the butter into small pieces and crumble it into the dry mixture until it resembles a paste.
3. Gather the dough with the egg.
4. Refrigerate until ready to use (1/2-1 hour is fine and if it sits for a very long time, it should probably be taken out a little sooner)
5. The dough is rolled out thinly, in a little cornmeal and the biscuits are stuck out (approx. 8 cm in diameter)
6. Bake in the middle of the oven, on a plate with baking paper, at 200 degrees for 7-8 minutes.