- 200 g Küchenmeister Wheat Flour T405
- 75 g Küchenmeister Potato Starch
- 1 egg
- 70 g powdered sugar
- 1 packet vanilla sugar
- 125 g butter
- ca. 100 g redcurrant jelly
- Powdered sugar for dusting
Create a shortbread dough from the flour, potato starch, icing sugar, vanilla sugar and butter. Roll the dough into a ball, wrap in cling film and refrigerate for atleast 1 hour.
On a lightly floured surface, roll out the chilled dough to ca. 3 mm thick. Using a circular cookie cutter cut out cookies. From half of the cookies cut out a smaller circle in the middle. Place the cookies on a baking tray that has been lined with parchment paper. Bake in a preheated oven (150 °C convection) for 10-20 minutes.
Move cookies to a wire rack and allow to cool. Heat the jelly in a double boiler. Spread a thin layer of jelly on each cookie before placing a ring cookie on each. Dust lightly with icing sugar.