Frisian biscuits

Ingredients for 1 servings:

• 500 g flour
• 2 tsp baking powder
• 200 g sugar
• 2 packets of vanilla sugar
• 2 bottles of rum flavoring
• 225 g butter
• 30 g cocoa powder
• 150 g sugar, coarse, for rolling

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

with fine sugar crust, for 100 pieces

For the light-colored cookies, mix half the flour with 1 teaspoon of baking powder, 100g sugar, and 1 packet of vanilla sugar. Place on a work surface and make a well in the center. Mix one bottle of rum flavoring with 2 tablespoons of water, pour into the well, stir in a little flour, place 100g butter in small pieces on top, and quickly knead everything with your hands from the outside inwards until you have a smooth, compact dough. For the dark-colored cookies, mix 250g flour with 1 teaspoon of baking powder, 100g sugar, 1 packet of vanilla sugar, and cocoa powder. Place on a work surface and make a well in the center. Mix one bottle of rum flavoring with 3 tablespoons of water, pour into the well, and lightly mix with the flour. Place the remaining butter in pieces around the edge and quickly knead everything into a dough. Wrap each cookie separately in plastic wrap and refrigerate for about 60 minutes. Preheat the oven to 180°C (160°C fan-assisted). On a surface dusted with coarse sugar, form the dough into 3 cm thick logs. Cut 1/2 cm thick slices and roll them again in coarse sugar. Then place the cookies on baking sheets lined with baking paper and bake in the oven for about 12 minutes each. Remove the cookies, let them cool on a wire rack, and store in a container in a cool place.