Rogues from Vienna
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g wheat flour, smooth
- 200 g butter
- 100 g suar, or fine ranulated suar
- 2 egg yolks
- 0.5 ½ lemon (s), untreated, use grated zest
- jam, (apricot jam)
- 1 packet vanilla sugar
- powdered sugar
Print Recipe
Pin Recipe Instructions
- This recipe is enough for about 40 to 60 pieces depending on the size!
- Knead all ingredients except the jam, vanilla sugar and icing sugar into a smooth dough and leave to rest in a cool place for about 1 hour.
- Roll out the dough (about 3 to 4mm thick).
- Cut out the biscuits, half of them with a hole (or several) and place on the baking sheet.
- Now put the baking sheet, which may have been lined with parchment paper (not greasing, as the dough contains a lot of butter) with the biscuits into the oven preheated to 170 ° and bake until golden.
- After cooling, coat the perforated biscuits with apricot jam and glue the perforated biscuits on top. Sprinkle with a mixture of vanilla sugar and icing sugar.
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