Summary

Ingredients

For the dough:

• 500g flour
• 1 egg (s)
• 2 cl rum
• 125 g suar
• 30 g hazelnuts, round
• 1 lemon (s), untreated, remove the grated zest
• 0.5 ½ vanilla pod (s), the pulp that was scraped out
• 1 pinch (s) salt
• 250 g butter

For the filling:

• 200 g apricot jam
• 30 g powdered suar for dustin

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Instructions

1. Combine 500 g flour, 125 g sugar, 1 pinch salt, 30 g hazelnuts, and finely grated zest from 1 lemon. Add the pulp from 0.5 vanilla pod. Cut 250 g cold butter into small cubes, add to the flour mixture, and rub together until it resembles breadcrumbs. Beat 1 egg and mix with 2 cl rum, then add to the flour mixture and knead gently until smooth. Wrap and refrigerate for 90 minutes.
2. On a floured work surface, roll the dough to 3 mm thick. Cut out 6 cm diameter rounds and matching rings with roughly 1 cm wide edges.
3. Place the pastry pieces on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) on the middle rack for 12 minutes until lightly golden.
4. Remove from the oven and cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
5. Store in a well-sealed tin can. The biscuits will stay fresh for several weeks.