Hanseatic

by Editorial Staff

Summary

300 grams flour
1 pinch (s) salt
200 g butter, cold
100 g suar
1 packet vanilla sugar
1 egg (s)
3 teaspoons orange (s) - zest, grated (alternatively finesse orange or orange baking)
1 pinch anise, ground
2 tablespoon jam (strawberry)
250 g powdered suar
food coloring, red
some water

Knead the flour, salt, butter, sugar, vanilla sugar, orange peel, egg and aniseed into a shortcrust pastry. Chill the dough for 60 minutes.
Roll out the dough about 4 mm thick and cut out round biscuits. Place on a baking sheet lined with baking paper.
Bake in a preheated oven to 200 ° C top / bottom heat (convection: 175 ° C) for approx. 12 - 15 minutes.
Warm up the strawberry jam and coat half of the biscuits with the jam while they are still warm and combine with the other half of the biscuits. Let cool down.
Mix the icing sugar with a little water until smooth and divide. Color half of it with red food coloring.
Tip: I mix half of the powdered sugar with water and the other half with black currant juice or lilacberry juice until smooth, so I don`t use the color of the food.
First coat half of each biscuit with the white glaze, let it dry and then coat the other half with the red glaze. Let it dry and enjoy.
These cookies are not only tasty for Christmas.