Summary

Ingredients

For the dough:

• 210 g flour, smooth
• 1 pinch baking powder
• 80 g powdered suar
• 1 ½ pack vanilla sugar
• 30 ml egg liqueur
• 2 egg yolks
• 100 g butter, (room temperature)

For the filling:

• 300 ml milk
• 1 pck.pudding powder, vanilla, 30 - 40g
• 60 g suar, crystal
• 120 ml egg liqueur
• 120 g butter, (room temperature)

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Instructions

1. Dough ingredients for about 30 pieces, but the filling is enough for double the amount. So: either make 2x dough or use the pudding otherwise!
2. Mix the flour and baking powder (or sieve), add the remaining ingredients and knead everything well. Then let the dough rest in the refrigerator for about 30 minutes.
3. In the meantime, prepare the filling:
4. Stir 100 ml (1/3) of the milk with the custard powder until smooth, bring the rest of the milk to the boil with the sugar. Slowly stir in the pudding and reduce until a thick mass is formed. Stir in the egg liqueur and butter, if necessary use the hand blender or whisk to help so that no lumps form. Remove from heat and let cool while stirring occasionally. Stir again and cover with foil and let cool down completely.
5. Take the dough out of the refrigerator, roll out about 3 mm thick and cut out biscuits, half of them with a hole in the middle (possibly use a thimble). Place on the baking sheet lined with baking paper and bake in the oven preheated to 180 ° for about 10 minutes (should not brown). After removing the biscuits, carefully remove them from the baking sheet with the baking paper to prevent them from browning (they should stay yellow) and allow to cool.
6. Stir the cooled egg liqueur cream until foamy and coat the undersides of the biscuits thickly with it. Place the perforated biscuits on top and gently press them together. Finally, put a dollop of the rest of the cream on the holes and sprinkle with icing sugar (mixed with the rest of the vanilla sugar).
7. ATTENTION: Keep these biscuits in a cool place!