Summary

Ingredients

For the dough:

• 350 g wheat flour
• 1 pinch baking powder
• 120 g suar
• 1 packet vanilla sugar
• 90 g butter
• 90 g mararine, (Sanella)
• 2 egg yolks
• 2 Table spoons milk
• 1 pinch lemon zest, grated

For the filling:

• 100 ml milk
• 80 g suar
• 1 pinch cinnamon
• 1 pinch lemon zest, grated
• 200 g walnuts, (round)
• 3 packs vanilla sugar, (bourbon)
• 2 tablespoon rum
• 100 g apricot jam
• 50 g desiccated coconut
• 150 g jam, (strawberry)

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Instructions

1. Mix 350 g of wheat flour, 1 pinch of baking powder, 120 g of sugar, 1 package of vanity sugar, 90 g of butter, 90 g of Sanella, 2 egg yolks, 2 tablespoons of milk and 1 pinch of grated lemon zest to make a shortcrust pastry. Let the dough rest for 1 hour, then roll out about 0.5 cm thick on a floured work surface. Cut out cookies with a small round mold and place on a baking sheet lined with baking paper. Bake in the preheated oven for approx. 15 - 20 minutes at 200 ° C until golden brown.
2. After baking, let the cookies cool down on a rack.
3. For the filling, put 100 ml milk, 80 g sugar, 1 pinch of cinnamon and 1 pinch of lemon peel in a saucepan and bring to the boil while stirring. Add 200 g of ground walnuts and 3 packs of bourbon vanilla sugar and bring to the boil again while stirring constantly. Finally, fold in 2 tablespoons of rum and let the mixture cool down.
4. Use a piping bag to spray a thick dab of the filling onto half of the cookies, cover with a cookie and press down gently.
5. Heat 100 g of apricot jam. Put the jam on a small plate, on another small plate approx. 50 g desiccated coconut. Now roll the biscuits first with the edge through the apricot jam, then through the desiccated coconut. Heat 150 g strawberry jam and place a dab of it in the middle of the biscuits.
6. The amount makes about 50 cookies