John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 2 egg yolks
- 2 tbsp rum
- 400 g flour
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
for the food processor or meat grinder with attachment
Cream the soft butter with the sugar and vanilla sugar until fluffy. Add the egg yolks, rum and flour and knead into a smooth dough. Refrigerate the dough for about 0.5 – 1 hour. Cut off a small amount of dough, knead briefly and then, using the biscuit attachment on the food processor, form long, flat pieces and place them on a large cutting board. Then cut into biscuits about 4 – 5 cm long and place them on a baking sheet lined with baking paper. Bake at 190 °C (top/bottom heat) for about 10 – 11 minutes. Then let cool on a wire rack. The baking time may vary depending on the oven and the size of the biscuit mold used. I always use flat molds so that the biscuits can stick together well (see version 3). The rest that is still in the food processor can be rolled out and cut out. Version 1: The biscuits are ready. Option 2: Dip the ends of the cookies in chocolate glaze. Option 3: Glue two cookies together with jelly, such as raspberry, blackberry, or redcurrant jelly. Very tasty, but the cookies will then become soft and crumbly and no longer crispy. Please do not store them together with regular cookies.
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