Sole – double-decker cookies with cream filling

Ingredients for 1 servings:

• 400 g flour
• 110 g sugar and a few tbsp extra
• 60 g butter
• 1 egg(s)
• 4 tsp, stripped ammonium bicarbonate
• e.g. cream (buttercream)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

an ancient family recipe

Sift 200g of flour into a bowl, add the egg, butter, and sugar, and knead everything together. Dissolve the baking powder in a little hot water, pour it hot over the dough, and knead in the remaining flour. Roll out the dough to about 4mm thick and cut out cookies using a wine glass. Lightly roll these out into tongues on a board dusted with sugar using a rolling pin. Place sugar-side up on a baking sheet lined with baking paper and bake at 175°C (350°F) until the sole have risen, but do not allow them to brown. Now prepare the buttercream (you can use my own recipe). I make it with custard and butter. Spread it on one sole at a time, place a second sole on top, and press it down gently. These cakes taste even better the next day, nicely cooked and moist.