Summary

Ingredients

For the kneading dough:

• 250 g flour
• 2 teaspoons, leveled baking powder
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 125 g butter

For the cast: (light)

• 200 g powdered suar, sifted
• 1 tablespoon rum
• 2 tablespoon water, (-3)

For the cast: (dark)

• 75 g powdered suar
• 1 teaspoon, heaped cocoa powder
• 1 tablespoon brandy

For painting:

• Jelly, (red currant jelly)

Print Recipe Pin Recipe

Instructions

1. For the dough, sieve the flour and baking powder into a bowl, put the sugar, vanilla sugar, butter in flakes and an egg on top. Knead everything with the dough hook of the hand mixer, then with your hands to form a smooth dough. If it sticks, chill for an hour.
2. Preheat the oven to 180 ° C (convection: 160 ° C).
3. Roll out the dough thinly on a floured work surface and cut out round cookies (about 5cm diameter), place on a baking sheet lined with baking paper, cut out a small hole (about 2cm diameter) in half of the cookies. Bake the cookies lightly for about 6-8 minutes, leave to cool on the wire rack.
4. For the light glaze, mix the sifted powdered sugar with rum and water to form a thick mass.
5. For the dark icing, sieve powdered sugar with cocoa and stir with brandy to a thick mixture. Pour the dark mass into a paper bag.
6. Before assembling each cookie with a hole, coat it with light glaze and immediately spray a ring on it with the dark glaze. Using a toothpick, pull gently through the casting from the edge to the center several times and allow the casting to set.
7. Stir the currant jelly until smooth, coat each whole cookie with currant jelly and place a cookie with a hole on it.