Knead all ingredients into a shortcrust pastry, put the dough in the refrigerator for about 30 minutes.
Roll out on a well-floured board in portions approx. 5 mm thick and cut out round biscuits, place these on a baking sheet lined with baking paper, bake in a preheated oven at 160 ° for approx. 8-10 minutes.
Brush with glaze when it is cold, put a small blob of the second glaze in the middle and pull through the glaze with a knitting needle from the middle to the edge.