Filled licorice hearts

Ingredients for 1 servings:

• 250 g flour
• 35 g sugar
• ¼ tsp salt
• 1 pinch of anise powder
• 1 egg(s)
• 125 g butter, cold
• Flour, for rolling out
• 90 g sweets (licorice snails), approx. 6 pieces
• 125 g sugar
• 50 g butter
• 75 g whipped cream
• 150 g powdered sugar
• 4 tbsp Pastis, Pernod, Sambuco or lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Shortcrust pastry cookies filled with licorice caramel

For the dough, put flour in a bowl and make a well in the center. Add sugar, salt, anise to taste, and the egg to the well. Sprinkle butter flakes over the floured edges. First, using the dough hook on a hand mixer, then quickly knead into a dough with your hands. Wrap in cling film and chill for 30-45 minutes. While the filling is resting, finely chop 3 licorice twists. Caramelize the sugar in a pan until golden brown. Carefully add the butter and cream (it will splatter!) and bring to a boil, stirring constantly until the sugar has dissolved. Remove the pan from the heat, stir in the chopped licorice, and let everything cool completely. Preheat the oven to 180°C (350°F), fan oven 160°C (420°F), gas mark 3. Roll out the dough on a floured surface until about 3 mm thick and cut out hearts about 5 cm in size. Bake in the oven for about 10-12 minutes until golden brown and let cool on a wire rack. Spread half of the cookies with the licorice caramel, then place the other half on top. Carefully unwrap the remaining licorice twists and cut them into strands about 6 cm long. For the icing, mix the powdered sugar and schnapps (or lemon juice) until smooth. Spread the icing over the edges of the hearts and arrange the licorice strands on top in a heart shape. Allow the icing to set. Finally, fill the center of the heart with the remaining icing and let it dry. Makes about 30 cookies. Variation: Instead of licorice, use red strings or colored icing as decoration.