John Myers
Ingredients for 1 servings:
- 300 g plain flour (700)
- 200 g butter
- 150 g powdered sugar
- 1 small egg(s)
- 1 pinch of salt
- 1 packet of vanilla sugar
- 125 ml cream
- 100 g honey
- 100 g butter
- 250 g almond(s), flakes (optionally mixed with grated walnuts)
- 100 g candied fruit, finely chopped
- 200 g dark chocolate
- 50 g butter
- little rum
- Water
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
fine Christmas biscuits, makes about 64 pieces
For the base, prepare a shortcrust pastry and chill for 1/2 hour. While the pastry is resting, prepare the filling: Bring the cream to a boil with honey and butter and stir in the remaining ingredients. Cut a piece of baking paper the size of the baking tray. Roll out the pastry as evenly and thinly as possible (use a rolling pin!). Transfer to the baking tray and spread the cooled filling on top. Bake the whole thing in a fan-assisted oven on the second rack from the bottom at 150-160°C for about 30-35 minutes, until the pastry is lightly browned and the filling feels firm, even in the center of the cake, and no longer gives much. Then, while still warm, cut into small rectangles and dip each of them in chocolate on both short sides. For the glaze, put a little water in a small bowl, add the crumbled chocolate, and heat the whole thing on an automatic hob over very low heat, stirring vigorously (be careful not to burn or overheat, as otherwise the glaze will become dull). Add butter and stir until smooth. Add a little rum, if desired.
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