John Myers
Ingredients for 1 servings:
- 325 g wheat flour
- 1 tsp, leveled baking powder
- 100 g sugar
- 1 packet of vanilla sugar
- 1 m.-sized egg(s)
- 200 g butter or margarine
- n. B. Pineapple jam for spreading
- 75 g dark chocolate for the filling
- some coconut oil for the filling
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 1 hour 9 minutes
Linzer with a twist
For the dough, mix the flour with the baking powder and sift it onto a work surface. Make a well in the center. Add the sugar, vanilla sugar, and egg and mix with some of the flour to form a paste. Add the cold butter, cut into pieces, then cover with the remaining flour and quickly knead into a smooth dough. If it sticks, chill for a while. Roll out the dough thinly and cut out cookies using a round cookie cutter with a diameter of approximately 4-5 cm. Cut out the center of half of the cookies, approximately 1 cm in diameter, to create rings. Place all the cookies on a baking sheet lined with baking paper and bake at 175°-200°C (top/bottom heat) for about 9 minutes, depending on the oven. Spread the backs of the cooled, unpierced cookies with the warmed jam (sifted, if desired), and use the rings to stick them together. Melt the chocolate and coconut butter in a water bath over low heat and mix well. Fill the center of the cookies with it.
Facebook Comments