Roros crumbly Easter cookies – with lemon curd and blackberry jelly

Ingredients for 40 servings:

• 400 g flour
• 120 g sugar
• 1 pkt. vanilla sugar, bourbon
• 1 point flavoring (lemon peel in glucose or Citro-Back)
• 1 egg yolk
• 2 cl rum
• 250 g butter
• some lemon curd
• some jelly, blackberry
• some powdered sugar, sifted, for rolling the cookies

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Make a shortcrust pastry from flour, sugar, vanilla sugar, lemon zest, egg yolk, butter, and rum. Chill the dough for about 1 hour. Roll out the dough to about 3 mm thick (place the dough on a scattering of flour, cover with a sheet of cling film, then roll it out. It’s a foolproof method…) and cut out cookies (egg-shaped and/or bunny-shaped cutters). Cut holes in half of the cookies using a small circular cutter (to symbolize the egg yolk and the bunny’s nose, respectively). Bake the cookies on baking sheets lined with baking paper at 180°C (top/bottom heat) for about 10 minutes, one after the other, until golden brown. It’s best to keep them in front of the oven so the cookies don’t overcook! Remove the cookies from the baking sheet with a flat spatula and let them cool on a wire rack. Spread half of the bottom halves of the cookies with lemon curd and stick one of the (perforated) tops on each half. Spread the blackberry jelly on the other half of the cookie bottoms. Carefully press the remaining tops on top. Let the cookies stand for a while until the jam has set. Then gently roll the cookies in powdered sugar. Makes about 40 cookies.