John Myers
Ingredients for 1 servings:
- 275 g spelt flour type 630
- 2 eggs
- 150 g raw cane sugar
- 150 g butter
- ½ tsp cinnamon powder
- 1 tsp. clove powder
- 1 pinch of ginger powder
- 1 pinch of salt
- 2 tbsp rum
- 200 g hazelnuts, ground
- 6 tbsp red jelly
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 5 minutes
for 36 cookies
Make a heavy shortcrust pastry from the above ingredients, wrap it in cling film, and let it rest in the refrigerator for about 2 hours. Roll out the dough thinly in portions between two layers of cling film or with a rolling pin (they really do exist and work wonders). Cut out round cookies and place them on a baking sheet lined with foil or paper. Using a smaller cutter, cut a “hole” in the center of half of the dough pieces on the baking sheet and place the mini cookies on the baking sheet. Bake the cookies in a preheated oven at 180°C (convection oven) for about 20 minutes. In the meantime, melt the jelly and brush the finished cookie sheets with it. Immediately place a ring on top. Dust the cookies with powdered sugar. Finally, fill the “holes” with melted jelly. Let the finished cookies dry for about 2-3 hours and then place them in the safe. Don’t forget the combination and simply enjoy in a week or two. Makes about 36 cookies.
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