John Myers
Ingredients for 1 servings:
- 195 g sugar
- 375 g butter
- 560 g flour
- 2 pinches of salt
- 4 ½ tbsp lemon juice
- 2 vanilla pods
- 450 g currant jelly
- 375 g dark chocolate or milk chocolate
- 50 g pine nuts
Instructions
Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 27 minutes
for approx. 85 pieces
For the dough, mix softened butter and sugar with a dough hook. Then sift in the flour and add the spices. Cover the dough with cling film and let it rest in the fridge for 1-3 hours. Roll out the dough very thinly and cut out cookies using cookie cutters. Place on baking sheets lined with baking paper. Preheat the oven to 150°C (fan oven). Bake the cookies for approx. 11-12 minutes. Let cool. Heat the jelly in a bain-marie until it becomes liquid. Place two cookies together with it. Melt the chocolate coating in a bain-marie and brush over the tops. Press a pine nut on top for decoration. Makes approx. 85 cookies.
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