John Myers
Ingredients for 1 servings:
- 300 g flour
- 200 g butter
- 100 g powdered sugar
- 1 egg yolk
- 10 cardamom pods, green
- 100 g apricot jam, strained
- 200 g powdered sugar
- 1 tbsp rum
- 1 tbsp red wine
- e.g. raisins, (rum)
- Pinch of fennel seeds, coated
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 8 minutes
for approx. 50 cardamom cookies with punch glaze
The best way to remove the cardamom seeds from the pods is to break them open with a blunt object, such as the bottom of a glass. Finely grind the seeds in a mortar and pestle, perhaps with a little sugar (which makes it easier to grate). Knead a shortcrust pastry from flour, flaked butter, powdered sugar, egg yolk, and cardamom. The butter should be cool, and the dough should be kneaded quickly. This makes the cookies particularly crumbly. Wrap the dough in a wrapper and let it rest in the refrigerator for 1 hour. Preheat the oven to 180°C (top/bottom heat). Roll out the dough to a thickness of 3 mm and cut out any shape you like. Bake the cookies for about 8 minutes; they should not brown. Let the baked cookies cool completely. Strain the apricot jam, if necessary, until very fine. Use the jam to stick two identical shapes together at the bottom. Make a very thick glaze from the remaining powdered sugar, rum, and red wine and spread it on one side of the cookies. The cookies can now be decorated as desired. The rum-infused raisins gave the cookies their name, but they dry out after a while. A garnish of coated fennel seeds (from an Asian store) is also very pretty and creates a very special flavor experience. This batch is enough for about 50 cookies. The cookies will keep in a tin for at least 4 weeks, but are usually consumed before then.
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