Filled Christmas balls

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 100 g butter, cold
• 1 egg(s)
• 1 tsp, heaped cinnamon
• 2 tbsp jam, red
• Flour for the work surface
• 30 g oat flakes
• 40 g nuts (e.g. almonds or peanuts), chopped
• 4 tsp honey, liquid
• 120 g jam, red or nut nougat cream or peanut butter

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 5 minutes

Christmas pastries made from shortcrust pastry with various fillings

For the shortcrust pastry, heap the flour onto a work surface and make a well in the center. Add the sugar, cinnamon, ice cream, and jam. Sprinkle the cold butter in small pieces around the edges of the flour. Then, using a long knife, work everything into a crumbly mass, always “chop” from the center outward. Knead the dough with your hands, then wrap it in plastic wrap and refrigerate for about 45 minutes. Meanwhile, prepare the filling. Toast the oats and nuts in a pan over medium heat, then gradually add the honey. Stir constantly. Let the mixture cool. Transfer to a bowl and mix with the jam. I prefer jam, as indicated, but the balls also taste delicious with hazelnut spread or peanut butter (you might want to use a little more than 120 g). Once the dough has chilled long enough, roll out a piece on a floured surface to a thickness of about 3-5 mm and cut into squares with sides measuring about 5 cm (keep the rest chilling!). Place a small teaspoon of filling on each square, press the corners upwards, and form into a ball in your hands. Then place the balls on a baking sheet lined with baking paper. Bake at 160°C (fan oven, top/bottom heat: 175°C) for 10 minutes. The Christmas balls should be golden brown. This recipe makes about 30 cookies.