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
Rogues from Vienna
Rogues from Vienna

Instructions

  1. This recipe is enough for about 40 to 60 pieces depending on the size!
  2. 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.
  3. Roll out the dough (about 3 to 4mm thick).
  4. Cut out the biscuits, half of them with a hole (or several) and place on the baking sheet.
  5. 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.
  6. 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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