Summary

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

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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.