Filled vanilla coins

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 125 g butter, semi-skimmed
• 1 egg(s)
• 1 tsp baking powder
• 20 g sugar, for rolling
• 1 packet of vanilla sugar, for rolling
• 20 g sugar, after baking
• 1 sachet of vanilla sugar, after baking
• 100 g jelly, red (e.g. currant jelly)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW-suitable, 0.5* per thaler, makes approx. 70 pieces

Sift flour into a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer (dough hook), first on the lowest speed and then on the highest speed, until you have a smooth dough. Briefly knead the dough on the work surface, divide it in half, and shape each half into two logs (about 35 cm long). Mix 20g of sugar and vanilla sugar, place on a sheet of baking paper, and roll the dough rolls in it. Cover the dough rolls and place them on a board in the refrigerator for about 1 hour. Meanwhile, preheat the oven. Line the baking tray with baking paper and cut about ½ cm thick slices from the dough roll. Place the coins on the baking tray and put them in the oven. Top/bottom heat: about 180°C (preheated) Fan: about 160°C (preheated) Gas mark 2-3 (preheated) Baking time: about 9 minutes Mix the sugar and vanilla sugar. Immediately after baking, dip the bottom of the coins into the sugar and let cool on a wire rack. Stir the red jelly until smooth and spread it on half of the coins. Place one coin on each coin, sugar-side down, and press down lightly. WW 0.5P per coin.