John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter, soft
- 70 ml water, lukewarm
- 1 pinch of salt
- 2 tbsp honey
- Flour , for the work surface
- 1 pack of pudding powder, vanilla
- 350 ml milk
- 2 tbsp sugar
- 50 g ground almonds
- 100 g powdered sugar
- lemon juice
- Sugar sprinkles, colorful
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
Biscuit with pudding filling, for 20 pieces
Dough: Place flour and salt in a bowl. Mix the butter in small cubes into the flour, dissolve the honey in the water, then gradually add it to the flour and knead quickly. Cover and let rest in the refrigerator for at least 1 hour. Preheat the oven to 200°C. Roll out the dough on a floured surface and cut out cookies using a small glass. Bake for 15 minutes until golden yellow, then let cool briefly. Mix the powdered sugar and lemon juice to a glaze and spread it on half of the cookies, garnishing each with sprinkles. Filling: Bring 300 ml of milk to a boil. Mix the pudding mix and sugar in the remaining milk until lump-free. Add the pudding mix and almonds to the boiling milk and beat vigorously until creamy. Place a teaspoon of pudding on each of the other half of the cookies and top with a decorated cookie.
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