Carob rolls

Ingredients for 1 servings:

• 150 g hazelnuts
• 250 g flour
• 10 g cocoa powder, dark
• 3 egg yolks
• 1 pinch of salt
• 1 tsp gingerbread spice
• 200 g powdered sugar
• 200 g butter
• Flour for the work surface
• 150 g red currant jelly

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

for approx. 50 cookies

Finely chop the hazelnuts in a blender and place in a bowl. Sift the flour and cocoa powder over the mixture and make a well in the center. Add the egg yolk, a pinch of salt, and the gingerbread spice to the well. Sift 125g of powdered sugar over the flour and scatter the butter pieces on top. Crumble all ingredients together, starting in the center, then knead into a smooth dough on a lightly floured surface. Form into a ball, wrap in cling film, and chill for 30 minutes. Knead the dough lightly and roll out to a thickness of 3mm. Using a round cutter, cut out 5.5cm circles and place half of them on baking sheets lined with baking paper. Using a 4cm scalloped cutter, cut out rings from the other half and place them on the circles. Knead any leftover dough and continue processing. Chill the baking sheets for 5 minutes before baking. Bake the cookies in a preheated oven at 175°C (Gas Mark 2, Fan 150°C) on the second rack from the bottom for 12-15 minutes. Place the baking sheets on a wire rack and let the cookies cool. Sift the remaining powdered sugar over the cookies. Heat the jelly and stir until smooth. Spoon into the holes with a teaspoon and let it set. The rolls will keep for 3-4 weeks in tins wrapped in foil.