Punch – Hearts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, smooth
- 0.5 ½ pack baking powder
- 1 egg yolk
- 120 g powdered suar
- 1 packet vanilla sugar
- 1 tablespoon rum
- 1 teaspoon cinnamon or gingerbread spice
- 1 lemon (some peel)
- 50 ml red wine
- 1 stick cinnamon
- 250 g butter
- 3 clove (s)
- 1 orange (s)
- 1 egg white
- 250 g powdered suar
Print Recipe
Pin Recipe Instructions
- Rub flour with baking powder and butter, knead with yolk, icing sugar, rum, vanilla sugar, cinnamon and lemon peel, leave to rest in a cool place for about 1/2 hour.
- Bring the red wine to the boil, cover with the spices and let stand for about 10 minutes, then strain.
- Preheat the oven to 175 degrees. Roll out the dough to about 1/2 cm thick, cut out hearts, place on baking sheets lined with baking paper and bake lightly. Let the biscuits cool down.
- Beat egg whites with sugar until stiff, mix in enough wine to make a spreadable mixture. Glaze cookies and allow to dry well.
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