Knead a shortcrust pastry from all the ingredients (except the cocoa powder and the jelly). Divide this in exactly 2 halves. Knead the cocoa powder into one half.
Then pack the dough in the cold for approx. 20-30 minutes.
Then always form the same amounts of light and dark dough into 2 rolls of the same length and thickness. These are placed on top of one another in an offset manner and pressed together (as with black and white biscuits).
Then cut off portions of the same size (smaller rather than larger, it looks nicer). These portions are then rolled into a ball in your hand and a hole is made with a wooden spoon in the center, exactly where the doughs touch. If you don`t do that, the balls will dry out and the cookies will fall apart.
Place the cookies on a baking sheet with baking paper.
Stir the jelly until smooth and pour into a piping bag with a smooth nozzle. The holes in the biscuits can easily be filled without spilling.
Bake in the preheated oven to 160 ° C for about 10-15 minutes.
The cookies should be light yellow when they are taken out of the oven.
Ingredients
Print Recipe
Pin Recipe