John Myers
Ingredients for 1 servings:
- 400 g wheat flour
- 100 g sugar, fine
- 1 packet of vanilla sugar
- 1 pack lemon peel, grated
- 50 g almond(s), peeled, ground
- 200 g margarine
- 4 tbsp soy milk (soy drink)
- 200 g strawberry jam
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes
Mix the flour, sugar, vanilla sugar, lemon zest, and ground almonds. Then knead in the margarine and soy milk. Wrap the dough in cling film and chill for 1 hour. Preheat the oven to 180 degrees (top/bottom heat). Dust the work surface with a little flour, roll out the dough to a thickness of about 3 mm, and cut out round cookies. Using a small round cookie cutter, cut out circles from half of the cookies to create rings. Place the cookies on a baking sheet lined with baking paper and bake for 10-12 minutes, depending on the size. Then let them cool completely. Stir the jam with a spoon until it becomes smooth. Spread half a teaspoon of jam onto the bottom of each cookie without a hole, place the lid with a hole on top, and press down lightly. Finally, dust the Spitzbuben with powdered sugar. The longer they are stored, the softer they will become.
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