Linzer rounds

Instructions

1. Rub together the flour, butter and salt to form a sandy mixture.
2. Then add the icing sugar, vanilla sugar and egg yolks. Mix to a homogeneous dough. Do not knead. If it is too dry, add another yolk or some egg white.
3. Divide the dough into two halves. Chill the half you don't need in the fridge in cling film
4. Dust the work surface with plenty of flour and roll out the dough to a thickness of 1-2 mm. Make sure that the dough does not stick to the rolling pin.
5. Now cut out the bases or lids. It is best to use cutters in two parts: one for the outer mould and then small, separate cutters for the lids, which you first cut into the baking tray. This makes it much easier to handle and remove the biscuits from the mould. Only have bases or lids on one tray, do not mix.
6. Chill for at least 15 minutes to prevent the biscuits from melting in the oven.
7. Bake in the centre of the oven at 170°C top/bottom heat for 8-10 minutes. The bases need a little longer, the lids a little less. After eye baking, the biscuits should not brown. Then leave to cool on a wire rack.
8. Heat the jelly or jam in a saucepan and ensure that a homogeneous, liquid mass is formed.
9. Spread about a 1⁄2 tsp over the bases and quickly cover with a lid.
10. Optional: Dust the finished pointed biscuits with icing sugar.
11. It is best to leave the jelly to soak in for at least a day so that it thickens.