Marillenringe
Simple yet elegant Christmas cookies, with flavours and textures that make them unforgettable.
Ingredients
Dough
- 400 g flour
- 250 g butter
- 125 g sugar
- 1 egg yolk
- 8 g vanilla sugar
- 15 ml rum
Filling
- 225 g apricot jam
Topping
- icing sugar
Instructions
- Pour the flour onto the work surface. Make a well in the middle, then add the sugar, salt, vanilla sugar, egg yolk and rum. Spread the butter in flakes over the flour. Knead all the ingredients into a shortcrust pastry. Wrap the dough in cling film and leave to rest in the fridge for 2 hours.
- Preheat the oven to 180°
- Remove the dough from the refrigerator and let sit several minutes. Remove the cling film, then dust your work surface with flour. Now roll the dough to a 3-4 mm thickness. Cut out round cookies and rings, then place them to a parchment paper lined baking tray. Bake for 10-15minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark. Repeat the same process until you've used all your dough.
- To finalise the cookie sandwich, dust ring cookies with icing sugar.
- Stir the jam over a medium heat until smooth, spread it on the cookies and place the rings on top. Add some more jam in the middle of the rings. Leave to dry well before storing the cookies in a tin.
- Enjoy!