Filled Vanilla Thalers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 100 g suar
- 125 g butter, semi-fat
- 1 egg (s)
- 1 teaspoon Baking powder
- 20 g suar, to roll over
- 1 packet vanilla sugar, for rolling
- 20 g suar, after bakin
- 1 sachet vanilla sugar, after baking
- 100 g jelly, red (e.. currant jelly)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a mixing bowl. Add the remaining ingredients and process everything with a hand mixer (dough hook) first on the lowest, then on the highest level to a smooth dough. Knead the dough briefly on the work surface, cut in half and shape each half into 2 rolls (about 35 cm long). Mix 20g sugar and vanilla sugar, place on baking paper and roll the rolls in it. Cover and place the rolls in the fridge on a board for about 1 hour.
- In the meantime, preheat the oven. Cover the baking sheet with parchment paper and cut about ½ cm thick slices from the rolling pin. Place thaler on the baking sheet and put in the oven.
- Top / bottom heat: approx. 180 ° C (preheated)
- Hot air: about 160 ° C (preheated)
- Gas: level 2-3 (preheated)
- Baking time: about 9 minutes
- Mix the sugar with the vanilla sugar. Immediately dip the underside of the taler into the sugar after baking and let it cool on a wire rack. Stir the red jelly until smooth, brush half of the thalers with it. Place one taler on each with the sugar side down and press down lightly.
- WW 0.5P per thaler
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