Summary

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

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Instructions

1. 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.
2. 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.
3. 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.