Jockels Double-decker Biscuits
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 2 egg yolks
- 80 g powdered suar
- some vanilla
- Pinch salt
- 225 grams flour
For the filling:
- 0.5 ½ jar jam or
- 0.5 ½ glass condensed milk, (milkmaid caramel / dulce de leche) or lemon curd (see my recipes)
- 0.5 ½ glass chocolate, (Jockels chocolate spread, see my recipes) or
For the cast:
- Chocolate or
- Lemon juice and powdered sugar
Print Recipe
Pin Recipe Instructions
- Briefly mix butter, egg yolk and powdered sugar with vanilla and salt and then knead in the flour. Roll out the dough between two sheets of foil or a cut freezer bag - ideally by guiding the rolling pin along 2 pieces of wood of equal thickness, about 0.3 mm thick. The dough now goes into the freezer, as it can be processed more quickly there than in the refrigerator.
- In the time it takes for the dough to set, the oven can be preheated to 200 ° C top / bottom heat. Then you cut out the dough round. You can poke a peephole in half of the circles to make it particularly pretty. Now it goes in the oven for 8-10 minutes. After cooling, you only have to coat the biscuits with the filling of your choice and always put 2 pieces together. If you want it to be very elaborate, you can decorate it with lemon icing (powdered sugar and lemon juice) or melted chocolate.
- Tip: If you fill the biscuits with lemon curd, it is advisable to add a little lemon zest to the batter, or to bake my lemony Easter egg biscuits right away.
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