John Myers
Ingredients for 1 servings:
- 230 g flour
- 200 g butter
- 70 g starch flour (cornflour)
- 1 tbsp vanilla sugar
- 110 g powdered sugar
- 2 egg yolks
- 1 pinch of cinnamon
- ½ lemon(s), grated and very finely chopped peel
- 200 g jam (apricot jam), strained and flavored with 80% rum
- Cake icing, chocolate for dipping
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
tender and crumbly cookies, tasty not only at Christmas
Quickly mix all ingredients into a shortcrust pastry using a food processor. Then let it rest in a cool place for about 15 to 20 minutes. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Pass the dough through a meat grinder fitted with the “star” pastry attachment. Cut off small pieces and shape them into croissants. Bake for about 10 to 12 minutes until light brown, then let it cool slightly. Spread half of the croissants with apricot jam and sandwich them together with the other half. Let it stand for about 1 hour to allow the jam to set a little. Then dip the ends of the croissants in chocolate glaze and let it dry thoroughly on a wire rack. Layer them in a Tupperware container or cookie tin with butter paper in between and let it rest for a few days. Store in a cool place.
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