Cinnamon corners

Ingredients for 1 servings:

• 280 g flour
• 150 g butter
• 100 g powdered sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tsp cinnamon (heaped if desired)
• ½ jar jelly (blackcurrant)
• 1 cup cake icing (chocolate)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

makes about 50 pieces

Make a shortcrust pastry from the first six ingredients up to and including the cinnamon. Wrap it up tightly and chill for 30 minutes. Roll out the dough to the thickness of a knife’s back and cut out triangles. Place on a baking sheet lined with baking paper and bake in a preheated oven at 160°C. Use the paper to peel off the baking sheet and stick two corners together at a time with the smooth jelly. Dip the corners into the melted chocolate glaze, let it dry, and then wrap it tightly (in a Tupperware container) and refrigerate. They taste best when well-cured!