John Myers
Ingredients for 1 servings:
- 185 g flour
- 50 g cornstarch
- 1 pinch of salt
- 55 g powdered sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- some vanilla paste
- ½ lemon(s), zest
- 75 g butter, cold
- 3 tbsp lemon curd
- some powdered sugar for dusting
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 47 minutes
approx. 50 to 60 pieces
Place the flour, cornstarch, salt, powdered sugar, vanilla sugar, vanilla paste, and lemon zest on the worktop. Make a well in the center and drop in the egg. Add the cold butter in small pieces to the flour and quickly knead everything into a shortcrust pastry. Wrap the dough in foil and chill for about 1 hour. Preheat the oven to 160°C (fan oven) and line two baking sheets with baking paper. Knead the dough again, divide it into two pieces, and form strands. Cut these into small pieces and shape them into balls. Place the balls on the prepared baking sheets, leaving some space between them. Use a wooden spoon handle to make holes in the balls and fill them with lemon curd (preferably warmed beforehand). Bake the angel eyes in the oven for about 10-12 minutes, then dust with powdered sugar. This recipe yields about 50-60, depending on the size of the formed balls.
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